I’ve totally been craving some baked goods lately. Like really really badly. I may or may not have had a dream about a donut recently. No joke. The issue is that most baked goods contain sugar which isn’t really my thing at the moment. (Go away candida overgrowth!) So when Michael asked me if we could make some biscuits and gravy for brunch a few weekends ago, I was completely game!
These biscuits are light and fluffy and have a great crumb. You would barely know they were gluten-free and vegan! I added in some rosemary as a last second addition because my rosemary plant on my balcony was absolutely booming out there and I thought it would add great flavor. You could easily make these without the rosemary- I know I have many times! But if you’re looking for that extra little something, fresh rosemary is the way to go. These biscuits would be a great addition to any brunch. Serve them as a breakfast sandwich or with some gravy, jam, or nut butter! My personal favorite way to eat them is with some vegan butter and fresh avocado!
Vegan Rosemary Biscuits
- Preheat oven to 450F.
- In a small bowl, mix together apple cider vinegar and almond milk. Let sit for 5 minutes. In a large bowl, whisk together flour, baking powder, salt, rosemary.
- Cut in the cold vegan butter to the flour mixture with two forks until the vegan butter is the size of small peas (some can be larger). Carefully stir in the almond milk mixture.
- Spoon the dough out on a cold surface sprinkled with gluten-free flour. With your hands, carefully pat the dough into a 1 inch square. Using a circle biscuit cutter or a drinking glass, cut out your biscuits.
- Place biscuits on a baking sheet lined with parchment paper. Brush tops of biscuits with melted vegan butter. Bake for 10-15 minutes, until lightly browned.
This post was shared on Allergy Free Wednesdays