Print

Garlic and Herb Biscuits

Six garlic and herb biscuits in a pile on a wooden cutting board.
Print Recipe

These savory garlic and herb biscuits are packed with melt in your mouth flavors. These biscuits are the perfect breakfast bread.

Ingredients

Scale
  • 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

  1. Preheat the oven to 400°F.
  2. 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.
  3. In a large bowl stir together flour, sugar, baking powder, salt, and baking soda. Add parsley, basil, thyme, oregano, dill, and garlic.
  4. Using a pastry blender, cut the vegan butter into the flour mixture until it has course balls.
  5. 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.
  6. 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.
  7. Place biscuits on a rimmed baking sheet and cook for 15 minutes.

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. 

Move the frozen biscuits into a freezer safe container until you are ready to bake them. 

Bake at 400 F for 15-17 minutes. 

Find it online: https://mylifeafterdairy.com/garlic-and-herb-biscuits/