If there is one thing I can’t live without, it’s carbs. The older I get the more I crave the savory and less the sweet! While I love fresh homemade bread, the processes itself can be overwhelming, tedious, and there are so many factors potentially working against you to make the perfect bread.
The yeas could be bad, the water too warm, you added too much sugar, the yeast didn’t activate enough and was exposed to salt, and the list goes on and on. What’s fab about biscuits is that they are yeast/worry free and so easy to throw together.
I once thought biscuits sounded very involved, but you can whip up a batch on a Saturday night right before a dinner reservation lol. (true story)
Biscuits are also just full proof in the sense that the final aesthetic results may range, but it’s not a beauty contest and the focus is the flavor, and these don’t disappoint! Back while wedding planning in 2017 I developed this recipe and it’s been one of my favorites still today. The one tip I can provide with making the perfect biscuit, is to not overwork the dough. That strategy is applicable to almost all breads. The more you work it the less it rises and the more dense it is. Treat your dough with a lil TLC and keep it minimum.
What I love about this recipe, is everything! It’s your staple biscuit recipe, features minimal ingredients, minimal steps, packs flavor, notes of parmesan, can easily be made in bulk, perf for any season, great for entertaining, perf side for some faux fried chicken or soup, has aesthetic appeal, and the truffle maple syrup just puts this concept over the top!
If you love staple vegan recipes that don’t disappoint or crave all things truffle, you’re going to love these classic vegan Rosemary & Parmesan Biscuits with truffle “honey”!
Preheat oven to 400 degrees (F). Line a large baking sheet with a piece of parchment paper; set aside.
In a large bowl combine the flour, baking powder, sugar, salt, and black pepper; whisk well to combine. Add the vegan butter to the flour and using your fingertips rub the butter into the mix, stopping when the mixture is a coarse meal.
Stir in the rosemary and vegan parmesan. Gradually add the almond milk stir with a fork just until a messy (sticky) ball is formed. Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6-7 times should do it. Don’t overwork the dough as they won’t rise well.
Pat the ball down into a 1″ thick round, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed.
Place the biscuits on the prepared baking sheet bottom side up as it should be more flat. Bake for 18-20 minutes, or until golden brown.
Combine the ingredients for the truffle “honey” and serve with biscuits