Rosemary ‘Buttermilk’ Biscuits [Vegan]

Contents

Rosemary ‘Buttermilk’ Biscuits [Vegan]Vegan rosemary buttermilk biscuits? Here’s what you’ll need: * 1 1/2 cups all-purpose flour * 3 teaspoons baking powder * 1 teaspoon salt * 1/4 cup cold vegan butter (such as Earth Balance), cut into small pieces Preparing Delicious Rosemary ‘Buttermilk’ Biscuits – A Vegan Twist?

At Blossom Du Jour, our focus is squarely on serving up comforting, familiar flavors that evoke a sense of warmth and coziness in every bite. Is there anything more heartwarming than a warm, flaky biscuit fresh from the oven? Savory muffins pair perfectly with a morning meal, and their versatility also makes them an excellent choice to accompany a hearty bowl of veggie chili at dinnertime.

Rosemary ‘Buttermilk’ Biscuits [Vegan]

Vegan rosemary buttermilk biscuits? Here’s what you’ll need:

* 1 1/2 cups all-purpose flour
* 3 teaspoons baking powder
* 1 teaspoon salt
* 1/4 cup cold vegan butter (such as Earth Balance), cut into small pieces

2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
Four tablespoons, plus one-half teaspoon, of very cold vegan butter.
1 tablespoon fresh rosemary, minced
3/4 cup plant-based milk
1 tablespoon apple cider vinegar

Preparing Delicious Rosemary ‘Buttermilk’ Biscuits – A Vegan Twist?

Preheat oven to 375°F.
Combine the dry ingredients, including the rosemary, in a substantial mixing vessel and reserve for later use.
Combining the apple cider vinegar with vegan milk, whisk thoroughly, and set aside for later use.
Combine the cold butter with the dry ingredients, rapidly mixing with a fork or your fingertips until small, pea-sized fragments emerge. This process typically takes only about 1-2 minutes to complete.
With deliberate slowness, pour in the vegan milk and vinegar blend into the flour, stirring seamlessly until the ingredients are thoroughly entwined. Then, transfer the mixture to a floured countertop and coax the dough into a cohesive ball by making gentle, sweeping motions that rotate the mixture a couple of times. It is crucial not to overmanipulate the dough, lest it become tough and dense.
Cut the dough into desired shapes using any available tool – such as the rim of a glass or a cookie cutter.
Arrange the biscuits in a single layer on a parchment-lined baking sheet, leaving minimal space between each one. Dot the top of each biscuit with a teensy amount of butter and bake for 10-11 minutes.
This sweet and buttery shortbread pairs perfectly with a tangy raspberry or apricot jam for a delightful match made in heaven.