Vegan Rosemary Biscuits

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These vegan rosemary biscuits are buttery and full of fresh rosemary flavor. Serve as a side to soup or just with some dairy-free butter. Gluten-free, dairy-free and vegan. 

A stack of vegan rosemary biscuits with one leaning against the stack.

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!

An overhead view of rosemary biscuits on a marble table with fresh rosemary sprigs.

Vegan Rosemary Biscuits

These vegan rosemary biscuits are buttery and full of fresh rosemary flavor. Serve as a side to soup or just with some dairy-free butter. Gluten-free, dairy-free and vegan. 
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Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 biscuits
Calories: 238kcal
Author: Megan

Ingredients

  • 2 cups gluten-free flour blend
  • 1 1/2 tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 tbsp fresh rosemary (chopped)
  • 6 tbsp vegan butter (very cold (I used Earth's Balance))
  • 1 cup almond milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp vegan butter (melted (to top biscuits))

Instructions

  • 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.

Nutrition

Calories: 238kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 356mg | Potassium: 303mg | Fiber: 4g | Sugar: 1g | Vitamin A: 625IU | Calcium: 207mg | Iron: 1.7mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

A stack of vegan rosemary biscuits with one leaning against the stack and fresh rosemary sprigs on the surface.

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3 Comments

  1. Mmmm these look so good! I was actually just thinking about making biscuits so I’ll totally have to give these a try 🙂 Plus, the addition of rosemary is killer!

  2. In step 4 it says “carefully pat the dough into a 1 inch square. Using a circle biscuit cutter or a drinking glass, cut out your biscuits.”
    Did you mean 11 inch square? Or some other number? A 1 inch square doesn’t seem right.
    Thanks.

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