These biscuits are the perfect blend of simplicity meets comfort food. They are flakey, buttery, and full of flavor, but best of all they are super simple! They are great for breakfast, as a snack, or as a side to any meal. Just beware, they never last long and are usually gone within days. So, if you’re ready to have your house smell heavenly and create a great meal, follow the recipe below. Happy cooking!
Pictorial Instructions: (keep scrolling for written recipe card)
- 2 Cups All-Purpose Flour
- 1 Cup Non-Dairy Milk (Almond and oat are my favorite!)
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt (plus more for sprinking on top)
- 4 Tbsp Cold Vegan Butter (Earth Balance is my favorite!)
- 2 Tbsp Fresh Rosemary
- Please see detailed photos above, if needed. Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a small bowl combine non-dairy milk and apple cider vinegar, stir, set aside. This will create a vegan “buttermilk”.
- In a large bowl combine flour, baking powder, baking soda, and salt. Stir well.
- Cut the cold butter into small pieces and mince the fresh rosemary. Add to dry ingredients.
- Using a fork or pastry cutter, incorporate the butter into the dry ingredients until you get a sand like texture and butter is in very small pieces.
- Add the “buttermilk” to your mixture and stir until a dough forms. Be sure to not over mix the dough, work it as little as possible.
- Once well combined, set the dough on a floured surface, if needed you can add more flour here to prevent sticking. Fold the dough over itself about 5 times (be sure to not overwork) and spread the dough out so it is about 1 inch thick.
- Cut out 7-8 biscuits, I found it easiest to use a jar lid for this, you may need to combine the dough to get the last couple biscuits. Once all the biscuits are cut out, set them on your baking sheet. The biscuits should be touching, this will help them rise. Brush the top of the biscuits with a little melted butter and a sprinkle of salt.
- Bake for 13-15 minutes or until tops are golden brown. Serve warm with vegan butter, gravy, or apricot jam.