How to Make the Best Vegan Herbal Biscuits!
There’s nothing quite like a warm biscuit straight out of the oven, steaming as you break it open, and honey butter so hot, it’s dripping down the side. I’m salivating as I type this. Biscuits are a staple here in the south, traditionally served with gravy. But these have an herbal spin to them!
Your guests will be so impressed when they’re served a warm vegan herbal biscuit out of a cute basket, and then you tell them that they’re ALSO plant based! Who knew, a vegan version of a traditional buttermilk biscuit growing up could taste so similar! It definitely makes you feel a little less guilty if you want to pop a second one.
What You Need...
What I love about this recipe is you most likely already have these ingredients in your kitchen. All you need is some extra aromatic herbs that you didn’t use up in your last soup! So chop up that sage and toss it in your dough! Since working with different herbs, I have found the aromatic herbs pair best with a fluffy carb. For example, tarragon, rosemary, sage, and even lavender work so well with vegan biscuits.
As for the butter, there are many new brands on the market now, and I have been experimenting with all of them since this is a weekly tradition in our home. Currently earth balance wins as it tastes the most like real butter, and being a Texas girl at heart, that’s the one I’ll continue to use!
To create a vegan buttermilk all you need is a plant based milk and fresh lemon. Oat milk is my go to for baking. It has more fat and sugar content than almond milk, and it hasn’t let me down yet.
Some Biscuit Making Tips From Betty Crocker...
- Make sure the oven is very hot (425-450 degrees)
- Dunk your hands in ice water before working the dough
- Kneading dough gently ensures a fine textured biscuit
- Always serve biscuits piping hot. Snuggle them in a napkin in a serving dish
You can start these vegan biscuits an hour before your guests come over and have plenty of time to clean up. They can sit in the fridge for about 30 minutes before popping them in the oven. I like to serve these on a silver platter with a pretty napkin nestled underneath. On the side, offer a fruity jam like my violet rose jam, or a simple strawberry or peach. For the maple whipped butter let the Earth Balance vegan butter sit out for ten minutes and add 1 tablespoon of maple syrup and whip it fast with a mini whisk. Set this on the side of the basket of biscuits with a vintage teaspoon.
The Best Vegan Herbal Biscuits
Best vegan biscuits!! Quick prep time, fluffy, buttery and delicious. Sub out any aromatic herb and slather with a maple or honey whipped butter. You’ll memorize this recipe in no time!
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
- Yield6-8 biscuits
For the burger
- 1 cup oat milk
- 1 tablespoon lemon juice
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 .5 tablespoon fresh sage
- 4 tablespoons vegan butter- I use earth balance!
Preparing the spices
Preheat oven to 450 degrees.
Add oat milk and lemon juice in a bowl and whisk. This is the substitute for buttermilk. Let sit five minutes, while mixing together dry ingredients.
Combine all dry ingredients in a separate bowl and whisk to combine, making sure there are no lumps.
Work the milk slowly into the dry ingredient bowl, but don’t overmix!
Turn onto a floured surface, kneading a few times. Use a biscuit cutter to form circles.
Bake for 10-12 minutes or until golden color is desired. Brush with maple syrup and earth balance butter and garnish with baby sage leaves.
