Vegan Rosemary & Parmesan Biscuits by @eat.drink.shrink ?
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2 Cups All-Purpose Flour, plus additional for rolling⠀
1 Tablespoon + 1 Teaspoon Baking Powder⠀
2 Tablespoons Granulated Sugar⠀
3/4 Teaspoon Salt (Kosher or Table Salt)⠀
1/2 Teaspoon Freshly Ground Black Pepper⠀
1/2 cup vegan butter, very cold⠀
1/4 Cup Fresh Rosemary, Chopped⠀
1/2 cup Vegan Parmesan⠀
3/4 cup almond milk⠀
Vegan Truffle Drizzle
1/2 cup agave or maple syrup⠀
1 tbsp truffle oil⠀
Preheat oven to 400 degrees (F). Line a large baking sheet with a piece of parchment paper; set aside.⠀
In a large bowl combine the flour, baking powder, sugar, salt, and black pepper; whisk well to combine. Add the vegan butter to the flour and using your fingertips rub the butter into the mix, stopping when the mixture is a coarse meal.⠀
Stir in the rosemary and vegan parmesan. Gradually add the almond milk stir with a fork just until a messy (sticky) ball is formed. Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6-7 times should do it. Don’t overwork the dough as they won’t rise well.⠀
Pat the ball down into a 1″ thick round, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed.⠀
Place the biscuits on the prepared baking sheet bottom side up as it should be more flat. Bake for 18-20 minutes, or until golden brown. ⠀
Combine the ingredients for the truffle drizzle and serve with biscuits. Enjoy!