Vegan Rosemary Biscuits
Biscuits are delicious, right? Then what better a recipe for both vegans and non-vegans? However, it is not for the gluten intolerant. Sorry guys 😦 Instead of using the commonly used all-purpose flour, you can try tapioca flour! I have experimented some baking with it, but don’t have any precise measurements. Measurements change when using different products, because the science behind food is phenomenal. Everything changes when taking an ingredient out of a recipe, adding an ingredient, or when switching ingredients. This would be a great experiment for you guys though! If you try it, let me know how it goes and I’ll type it into recipe format so everyone can see 🙂
Servings: 16 biscuits
- 2 cup unsweetened plain almond milk
- 2 Tbsp distilled white vinegar
- 4 cups unbleached all-purpose flour
- 2 Tbsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp sea salt
- 8 Tbsp vegan butter (Earth Balance)
- 1 tsp dried rosemary
- 2 tsp fresh rosemary, and
- 2 tsp olive oil – for brushing finished biscuits
- Measuring cup for liquids
- Measuring cup for dry products
- Large mixing bowl
- Pastry cutter (optional)
- 1 inch thick dough cutter
- Silicone basting/pastry brush
- Baking sheets
- Parchment paper
- First, preheat the oven to 450 degrees F
- Add distilled white vinegar to almond milk to make “vegan buttermilk.” Then set aside.
- In a large mixing bowl, whisk the dry ingredients.
- Add cold butter and use your fingers or a pastry cutter to combine with the dry ingredients until only small pieces remain and they look like sand. But work quickly! We don’t want the butter to get warm.
- Make a well in the dry ingredients and butter mixture and, using a spoon, stir gently while pouring in the “vegan buttermilk” 1/4 cup at a time. You might not need all of the “vegan buttermilk” though. Stir until it is just slightly combined – the dough will be stickly.
- Turn dough onto a lightly floured surface, dust the top of the dough with a bit of flour, and then very gently turn the dough over on itself 5 – 6 times – hardly kneading with your hands.
- Form into a 1-inch thick disc, handling as little as possible. Do NOT use a rolling pin.
- Use a 1-inch thick dough cutter or a similar-shape circular object with sharp and floured edges and push straight down through the dough. Repeat and place biscuits on baking sheets lined with dough and cut more biscuits. You should be able to cut 16 biscuits.
- Next brush the tops with a little more melted vegan butter and gently press a small divot in the center using two fingers. This will help them rise evenly.
- Bake in a 450 degree oven for 10 – 15 minutes or until fluffy and slightly golden brown. Remove from oven, brush tops lightly with olive oil, and sprinkle some fresh rosemary on top if desired.
The ideal result would look like light and flaky, evenly browned with a tender crust, and good flavor. Easily separated sheets of dough will be visible when a proper biscuit is broken open. Over kneading the dough will result in a compact and tough biscuit.