Garlic and Herb Biscuits
Last Updated on August 15, 2020 by Annie
These deliciously dairy free garlic and herb biscuits make a perfect addition to any breakfast or brunch. They are savory, vegan, and most importantly DELICIOUS.
Making biscuits from scratch became essential when I knew I could not handle the pop of a pressurized can. They became nonnegotiable after I began making Deb’s Buttermilk Biscuits. I’ve said it before and I will say it again, everything good emerging from my kitchen once came from Deb.
There is truly nothing I enjoy more than a warm, buttery biscuit, fresh out of the oven. I love putting my hands into the bowl to work the butter into the flour. I love the way the dough slowly takes shape as you drizzle the buttermilk into the mixture. But most of all, I love the dramatic rise the baking powder, buttermilk, and butter give to the biscuits.
Fortunately for those who can stomach buttermilk and butter… ya know, not me… Deb’s biscuits are PERFECT. Luckily for me (and you), the perfect dairy free recipe was just a few swaps away.
Dairy Free Changes to Biscuits
My first few attempts at vegan biscuits left me rather unimpressed. They lacked the dramatic rise and were, quite frankly, dry. My husband gave his expected, “no hun, they taste great!” But I knew he missed the buttery beauties of breakfasts past.
My tried and true recipe let me down, and why wouldn’t it? I removed so many significant ingredients (dairy…) There were changes that needed to be made and fortunately, I was able to striking a winning balance.
Now, I will pass on a few of the gems I learned along the way to these buttery, moist biscuits.
–Swap the buttermilk out for non-dairy buttermilk. To make non-dairy buttermilk, combine non-dairy milk with an acid such as vinegar or lemon juice.
-I find non-dairy buttermilk to be a thinner consistency than traditional buttermilk so when you are converting a recipe, you may need to decrease the amount of non-dairy buttermilk.
–Use vegan butter in place of butter. You might find vegan butter to be a bit softer. To remedy this, grate and freeze the butter shreds before tossing them into the flour mixture.
-This also means using your hands to work the butter into the flour is a no go. Your hands will warm the butter and cause the butter to melt out of the biscuits when they bake.
Pro Tips for Garlic and Herb Biscuits
–Make the non-dairy buttermilk mixture first. This will give the acid time to ‘curdle’ the non-dairy milk.
-Use a pastry cutter to incorporate the vegan butter into the flour mixture. This prevents the butter from softening and keeps it cool until it bakes.
-Cut with a biscuit cutter to get uniform sizes.
–Freeze extra dough to have on hand when you want another biscuit.
What to do with Garlic and Herb Biscuits
On some level it feels silly for me to suggest what to do with these babies. Obviously you want to eat, nay, inhale them. But as I have consumed the better part of two dozen of these in the last few weeks, I’ll offer you a few suggestions.
First, you can eat them plain or slathered with vegan butter. Another idea could be to elevate your breakfast sandwich game by lofting a goopy egg with some bacon onto this savory biscuit. One of my favorite ways to enjoy this vegan biscuit is dipped into a fresh bowl of tomato soup. However you choose to indulge in these biscuits you truly can’t go wrong!
Did you try these deliciously addictive Garlic and Herb Biscuits?!? I would love to hear what you though of them! Take a picture and share them on Instagram by tagging @mylifeafterdairy so I can sharer your life after dairy creations!
Other Delicious Dairy Free Breads to Try
French Bread– These delicious baguettes make a wonderful starter to any meal, or you can slice and slather them with a fresh and flavorful tomato spread like my pan con tomate.
Garlic Knots-Bread lovers rejoice because these intoxicating garlic knots are for you! They are the beautiful balance of soft, buttery, and garlicky.
Cinnamon Swirl Banana Bread– By far, my most popular bread recipe, this delicious banana bread makes a perfect snack or breakfast!
Garlic and Herb Biscuits
These savory garlic and herb biscuits are packed with melt in your mouth flavors. These biscuits are the perfect breakfast bread.
Ingredients
- 2¼ c. Flour
- 2 tsp. Sugar
- 1 Tbsp. Baking Powder
- ¾ tsp. Salt
- ¾ tsp. Baking Soda
- 2 pods Garlic microplaned
- ½ tsp. Parsley dried
- ½ tsp. Basil dried
- ¼ tsp. Thyme dried
- ¼ tsp. Oregano dried
- ¼ tsp. Dill dried
- 8 Tbsp. Vegan Butter chilled, cut into 1 inch cubes
- ¾ c. Non-dairy Buttermilk
Instructions
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Preheat the oven to 400°F.
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In a liquid measuring cup make ¾ cup of non-dairy buttermilk by mixing just under ¾ of non-dairy milk with vinegar (about 1-2 Tbsp of vinegar) let the mixture sit.
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In a large bowl stir together flour, sugar, baking powder, salt, and baking soda. Add parsley, basil, thyme, oregano, dill, and garlic.
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Using a pastry blender, cut the vegan butter into the flour mixture until it has course balls.
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Using a rubber spatula, stir the flour/butter mixture while slowly pouring in the non-dairy buttermilk. Mix together and then turn out onto a clean counter. Knead the dough together until the flour is incorporated into the dough, about 3-5 turns.
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Form the dough into a 1 inch thick disk. Using a 3 inch cutter, cut out 4 biscuits. Bring the scraps together to cut another 3 biscuits.
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Place biscuits on a rimmed baking sheet and cook for 15 minutes.
Recipe Notes
Uncooked biscuit dough can be frozen and stored until you are ready to bake. Simply place the dough on a cookie sheet lined with parchment paper and freeze.Â
Move the frozen biscuits into a freezer safe container until you are ready to bake them.Â
Bake at 400 F for 15-17 minutes.Â
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