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.
Move the frozen biscuits into a freezer safe container until you are ready to bake them.
Bake at 400 F for 15-17 minutes.