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Vegan Rosemary & Parmesan Biscuits


  • Author: Eat Drink Shrink
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8-10 biscuits 1x

Ingredients

Scale

Biscuits:

  • 2 Cups All-Purpose Flour, plus additional for rolling
  • 1 Tablespoon + 1 Teaspoon Baking Powder
  • 2 Tablespoons Granulated Sugar
  • 3/4 Teaspoon Salt (Kosher or Table Salt)
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 1/2 cup vegan butter, very cold
  • 1/4 Cup Fresh Rosemary, Chopped
  • 1/2 cup Follow Your Heart Vegan Parmesan
  • 3/4 cup almond milk

Truffle “Honey”


Instructions

  1. Preheat oven to 400 degrees (F). Line a large baking sheet with a piece of parchment paper; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Combine the ingredients for the truffle “honey” and serve with biscuits
  • Category: Biscuits
  • Cuisine: Side

Nutrition

  • Serving Size: 1
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