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Mini Vegan Herb Biscuits

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While these biscuits are lil, their flavor is anything *but* lil. You’ll love these two-biters for Thanksgiving, holidays, or a quick weeknight side!

Ingredients

BISCUITS:

  • 6 tablespoons unsweetened plant milk (almond, soy, etc.)
  • 1/2 teaspoon lemon juice or apple cider vinegar
  • 1 cup (120 grams) all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 tablespoon sugar
  • 1/2 teaspoon salt
  • 3 tablespoons cold vegan butter
  • 1 tablespoon chopped fresh herbs*

HERB BUTTER TOPPING:

  • 2 tablespoons vegan butter, melted
  • 1 small clove garlic, minced (optional)
  • 1/2 tablespoon chopped fresh herbs*
  • pinch salt

Instructions

  1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl or glass, combine your plant milk and lemon juice or apple cider vinegar. Mix and place in the fridge.
  3. In a medium bowl, add your flour, baking powder, sugar, and salt. Whisk to combine.
  4. Using a box grater, grate your vegan butter with the largest hole into your flour mixture. Toss the butter pieces in the flour mixture to coat. There should still be big strands of cold butter throughout your mixture.
  5. Add your chopped herbs, mix, and place the bowl in the fridge for 15 minutes to chill.
  6. After 15 minutes, dust your counter with flour. Remove your flour mixture and your milk mixture from the fridge. Add the milk to the flour, and stir gently to combine. You don’t want to over-mix here.
  7. Dump your dough onto your floured surface and gently push together to form a cohesive dough. Fold the dough in half, turn 90 degrees, pat it down to lengthen, and fold again. In total, you’ll want to fold the dough 4 or 5 times. Again, you’ll see big strands of butter here, and that’s okay! Pat the dough until it’s 1-inch in height.
  8. Using a floured 1-1/2 inch circle cutter, punch out biscuits. You can squeeze remaining dough together once to get a few more biscuits out of the batch.
  9. Place biscuits on your prepared baking sheet and gently even out the top with your thumb so the biscuits are relatively level. If they’re not level, they may fall over in the oven. It won’t affect their flavor at all, but they’ll look a little funny (as a few of mine did in the photos above!).
  10. Bake for 8-10 minutes, or until lightly golden.
  11. While your biscuits are baking, combine your melted vegan butter, garlic, herbs, and salt in a small bowl. 
  12. When the biscuits are done and you’re ready to serve, brush/spoon the top of each with your butter mixture. Serve warm!

Notes

* Use a hearty herb blend here –– I used a little bit of thyme, rosemary, and sage!

Recipe adapted from Sugar Spun Run.

Find it online: https://www.fooduzzi.com/2021/10/mini-vegan-herb-biscuits/

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