Preheat oven to 400°F (204°C)

Cube the 8 tablespoon of butter and put in the freezer while you prep the flour mixture.

In a measuring cup, whisk the ¾ cup of unsweetened plant-based milk with the 1 tablespoon of lemon juice and set aside. It will separate and lightly curdle; this is what you want it to do.

In a large mixing bowl, whisk the 2 cups of flour, 1 tablespoon baking powder, ¼ teaspoon salt, black pepper to taste, and the minced garlic, until fully combined.

Add the 1 cup of shredded cheddar cheese and the cubed butter to the flour mixture and use your (freshly washed) hands to cut the butter into the flour. It’s ready when the butter has been broken down to pea sized pieces.

Pour the milk into the flour mixture and stir until it becomes incorporated into the flour and butter and turns into a solid ball.

Use a wooden spoon to scoop out the dough and drop it on the baking sheet. You can make these as large or as small as you need them to be. We make them between the size of a golf ball and a tennis ball, which makes about a dozen. Depending on the size, you will need to adjust the cooking time.

Bake for approximately 15 to 20 minutes, or until they’re a light golden brown on top and firm to the touch.