Not too long ago I went through a biscuit phase. Weird. I know. But it happened.
I made biscuits at least twice a week. I flavored them with all sorts of herbs and spices and I even used them as a topper for veggies with vegan sausage and gravy. That was a great meal! It was like a pot pie!
I haven’t had a biscuit in a while so I thought it was time to make some!
This recipe comes from the cookbook my sister got me: Heirloom Baking with the Brass Sisters; Buttermilk Biscuits page 90.
Vegan Rosemary Buttermilk Biscuits
Makes about 10 biscuits, depending on the size
2 cups all-purpose flour
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. sea salt
1 tsp. dried rosemary
1 Tbsp. nutritional yeast
6 Tbsp. Earth Balance vegan butter, cold and cut into pieces
3/4 cup unsweetened, original almond milk
2 tsp. apple cider vinegar
Preheat the oven to 425 degrees Fahrenheit. In a small bowl, combine the almond milk and apple cider vinegar; set aside to curdle.
In a medium mixing bowl, combine the flour, baking soda, baking powder, rosemary, nutritional yeast and salt; whisk to combine.
Drop the cold Earth Balance vegan butter, by the teaspoonful (6 Tbsp. = 18 tsp.) into the flour. Using a fork or two cut the butter into the flour until it resembles peas.
Pour in the milk and gently stir with a wooden spoon until just combined. The dough will be very sticky.
Using a spoon or scoop, portion the dough into 10 to 15 biscuits and place on a lightly sprayed baking sheet. Bake for 12-14 minutes.
Remove from the oven and transfer to a cooling rack. Best enjoyed warm right out if the oven with a little Earth Balance vegan butter. Mmm!!