![Rosemary 'Buttermilk' Biscuits [Vegan]](https://cookingrecipesmedia.com/wp-content/uploads/2025/05/rosemary-biscuits-1068x580.jpg "rosemary-biscuits.jpg")
As Blossom Du Jour, we’re all about consolation meals. What’s extra comforting than buttermilk biscuits (minus the butter, in fact)? These are nice for breakfast, brunch or alongside some veggie chili for dinner.
Rosemary ‘Buttermilk’ Biscuits [Vegan]
Substances You Want for Rosemary ‘Buttermilk’ Biscuits [Vegan]
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 4 tablespoons plus 1/2 teaspoon chilly vegan butter
- 1 tablespoon contemporary rosemary, minced
- 3/4 cup plant-based milk
- 1 tablespoon apple cider vinegar
Tips on how to Put together Rosemary ‘Buttermilk’ Biscuits [Vegan]
- Preheat oven to 375°F.
- Combine dry elements (together with the rosemary) collectively in a big bowl and put aside.
- Mix the apple cider vinegar and vegan milk, whisk, then put aside.
- Add the chilly butter to the dry elements, and rapidly mix with a fork or your fingers till tiny bits are fashioned. This course of ought to take now not than roughly 1-2 minutes.
- Slowly add the vegan milk and vinegar combination to the flour and gently combine till properly mixed. Switch the combination onto a floured counter high and type a dough ball, gently turning the dough over a few occasions. It is essential to not overwork the dough.
- To chop the dough, use no matter you need (the highest of a glass, a cookie cutter, and many others).
- Place the biscuits shut collectively onto a sheet pan lined with a chunk of parchment. Dab a really small quantity of butter on high of every biscuit and bake for about 10-11 minutes.
- Pairs excellently with raspberry or apricot jam.
