Vegan Rosemary Biscuits
Try this Vegan Rosemary Biscuits recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1/2 tsp kosher salt
- 1 tbsp fresh rosemary chopped
- 2 cups gluten-free flour mix (i used this recipe)
- 1 1/2 tbsp baking powder
- 6 tbsp vegan butter very cold (i used earth's balance)
- 1 tbsp vegan butter melted (to top biscuits)
- Carbohydrate 16.8340149926511 g
- Cholesterol 3.26666666666667 mg
- Fat 0.834210615643086 g
- Fiber 0.663344634939642 g
- Protein 2.89087738773393 g
- Saturated Fat 0.481781881972389 g
- Serving Size 1 1 Serving (91g)
- Sodium 171.319885374074 mg
- Sugar 16.1706703577115 g
- Trans Fat 0.0913563006781062 g
- Calories 81 calories
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.
