Herb Biscuits

Gluten & Dairy-free Herb Biscuits.

Both savory and delicious. They are just as perfect with soup or a tasty chicken dinner. Enjoy!

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INGREDIENTS


Start to Finish: 1 hour

Makes: 12 biscuits

• 1 cup unsweetened soy milk, room temperature

• 1 tbsp fresh lemon juice

• 5 scallions, chopped

• 1/2 cup freshly chopped parsley, optional

• 3-1/4 cups all purpose gluten-free flour

• 2 tsp salt

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tsp xanthan gum

• 1 tsp thyme

• 1 tsp rosemary

• 1/2 tsp black pepper

• 1/2 stick vegan butter (4 tbsp), cold, cut into small pieces

• 1/2 cup plain soy yogurt

• 1/4 cup grapeseed oil

• 2 large eggs, room temperature

• 2 tbsp maple syrup

note: Store covered, in the refrigerator for up to 3 days. Reheat before serving. 

INSTRUCTIONS

1. Preheat oven to 375º F. Line a baking sheet with parchment paper.

2. In a small bowl, whisk together soy milk with lemon juice. Allow to sit for 15 minutes (this becomes a vegan buttermilk).

3. In a large mixing bowl, whisk together dry ingredients: flour, salt, baking powder, baking soda, xanthan gum, thyme, rosemary and pepper.

4. Add butter, and use your fingers to rub into the flour, until it is well mixed and crumbs form.

5. Add in scallions and parsley, mix by hand.

6. In a separate bowl whisk together wet ingredients: vegan buttermilk, yogurt, oil, eggs and maple syrup.

7. Add wet ingredients into the flour. Using a fork, or your hand, mix until a dough forms. note: I prefer to do this by hand.

8. Using a spoon, drop large scoops of the batter onto the parchment paper. Lightly grease your fingers and gently press/shape the tops of each biscuit.

9. Bake in the center of the preheated oven for 22 to 25 minutes, until lightly golden brown and a toothpick inserted in the center come out clean.

10. Allow pan to cool slightly (about 5 minutes), then remove biscuits from parchment paper and cool on a wire rack.