Vegan cheesy biscuits

I love small, savoury pieces of food, but I had never imagined savoury cookies until I found this recipe for "blue cheese scallion drop biscuits" a few weeks ago. The recipe is great because it's easy to adjust, and even to veganise. I converted the American measurements to European ones and left out baking soda, because I never have any at home anyway.

We belatedly celebrated Maria's hen party last night and to not show up empty handed I decided to try to make cheese biscuits. These pieces of crunchy, slightly chewy goodness were super-easy to make and proved to be perfect party food – proven by the fact that I got asked for the recipe.

Savoury cheese biscuits 

(ca 15 pieces)
550 ml organic wheat flour
3 tsp baking powder
2 tsp fair trade raw cane sugar
1 tsp sea salt
80g cold vegan margarine
150-200g crumbled vegan feta cheese or grated vegan cheese that melts
4 scallions, finely chopped
200 ml natural soy yoghurt (not sweetened), well shaken

50 ml cold water

Turn the oven on to 225°C. 

Combine the flour, baking powder, sugar and salt in a bowl. Cut the cold margarine into cubes and pinch it in the flour mixture by hand until it looks like coarse meal. Add the other ingredients in the order listed and mix well. 

Cover a baking tray with non-stick baking paper and drop tablespoon sized blops of dough on it, nine per tray. Bake for 10-15 minutes.