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.
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
To make biscuits, preheat oven to 425°F.
Line a baking sheet with parchment paper.
In a small bowl, combine mashed potato, milk, lemon juice, rosemary, and garlic.
In a medium bowl combine the flours, baking powder, baking soda, salt, and pepper.
Add the wet ingredients to the dry ingredients and mix gently to combine into a ball. Do not knead the dough.
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.
Place the disks on the baking sheet and bake for 35 minutes or until lightly browned.