There’s always room for carbs at any dinner table! With this being said, Thanksgiving is most definitely an excuse to hoard down all the yummy vegan food that is offered at dinner. You know all bets are off when I go to grab not just one, not two, but three of these scrumptious rosemary butter (vegan butter of course) biscuits!
After a whopping 4 failed attempts, I have finally made the recipe to my liking. I’ve learned that the two most important tips you want to remember when making homemade biscuits are: 1) DO NOT OVER MIX/KNEAD and 2) use cold butter. This will prevent a very dry and tasteless biscuit, that no one (I MEAN NO ONE) will think about coming for seconds.
Biscuits are best served immediately and warm, but if you have family and friends who are on “time” (meaning late), just pop them back in the oven for about 2 minutes and will be perfectly delicious!
2 cups whole wheat flour
1 tbsp baking powder
1 flax seed egg
2 fresh rosemary
3/4 tsp sea salt
1/2 cup Earth Balance butter
3/4 cup almond milk
Preheat oven to 365 degrees.
In a medium mixing bowl, mix flour, salt, baking powder and cold butter until batter is a little crumbly. (A food processor or your hands are the best tools for this part). Chop and add rosemary leaves. In a separate bowl, whisk flax egg and milk. Slowly add the wet ingredients to the dough batter. (Again, do not be afraid using your hands, this was the best method.)
Sprinkle a little flour onto a clean surface and roll out the dough to about 1 1/2 inches thick. Using a round cookie cutter, cut dough pieces and place on a lightly greased baking sheet. Align the biscuits so that they are touching each other. This will help the biscuits to rise evenly. Bake biscuits for about 10-12 minutes. The biscuits will be a little doughy, which is normal. They are technically still “baking” during their cooling process.
Last step, try not to eat them all in one sitting:)
Have a Happy and safe Thanksgiving and let me know what fun vegan dishes you made this year!