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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6 biscuits
- 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)
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.
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