Vegan Rosemary Biscuit Recipe | Recipes from the Garden

Rosemary Garlic Biscuits

A healthier alternative to the traditional biscuit, these vegan-friendly rosemary beauties feature a mouthwatering combination of garlic and rosemary.  Crisp, warm, and flaky, you won’t be able to tell this vegan biscuit recipe doesn’t have butter. Make them a day in advance and save them or eat them warm. They’re the perfect health-conscious southern side dish!

Makes 6-8 biscuits, depending on size.

Ingredients:

  • 1 cup steamed potatoes, mashed

  • ¾ cup unsweetened, unflavored plant-based milk

  • 2 Tbsp lemon juice

  • 2 Tbsp finely chopped fresh rosemary

  • 1 tsp minced fresh garlic

  • 1 ½ cups whole wheat flour

  • 1 cup all-purpose flour

  • 2 Tbsp almond flour

  • 1 ½ Tbsp plus baking powder

  • ½ tsp baking soda

  • ½ tsp sea salt

  • 1 tsp freshly ground black pepper

How-To:

  1. To make biscuits, preheat oven to 425°F. 

  2. Line a baking sheet with parchment paper.

  3. In a small bowl, combine mashed potato, milk, lemon juice, rosemary, and garlic.

  4. In a medium bowl combine the flours, baking powder, baking soda, salt, and pepper.

  5. Add the wet ingredients to the dry ingredients and mix gently to combine into a ball. Do not knead the dough.

  6. Place the dough on a well-floured surface and roll out to a 1-inch thickness. Using a cookie cutter, cut the dough into 2½-inch disks. Combine the scraps to form more disks.

  7. Place the disks on the baking sheet and bake for 35 minutes or until lightly browned.