These flavorful and savory biscuits are an adaptation of a recipe my mom makes all the time. They're a healthier alternative to traditional biscuits, which are usually very butter-rich, and you can even make yours completely whole wheat if you're avoiding refined flour.*
Serve these alongside soup, steamed veggies...or any dish that could benefit from some comforting carbs!
*The recipe calls for 2 cups of flour. You can use regular, unbleached all-purpose flour, whole wheat, or a combination of the two. The biscuits featured in the photos here are half whole wheat, half all-purpose flour.
YIELDS
18-20 biscuits
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups flour (see note above), plus more for dusting
- 1/4 teaspoon salt
- scant 1 tablespoon baking powder, carefully sifted
- 1 teaspoon ground dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 2 small onions, finely chopped
- 1 garlic bulb
- 4 tablespoons olive oil
- 2 cups non-dairy milk
Directions
1. Preheat oven to 400°F. Slice the top (about "1/4) off the top of the garlic bulb. Place on a small piece of foil. Drizzle the top with 1 tablespoon of olive oil. Wrap the ends of the foil together to make a nice little package. Place in the oven and roast for 30-35 minutes. Check on the cloves when they become fragrant. They will be soft and butter when they're ready.
2. In a pan, warm 1 tablespoon of olive oil over low heat, add the onions, sprinkle with salt, and stir occasionally. Allow the onions to caramelize while the garlic roasts. Remove from heat once the onions become lightly browned (20-30 minutes).
3. Meanwhile, combine the dry ingredients in a bowl.
4. In a blender or food processor, combine 2 tablespoons of olive oil with vegan milk. Add roasted garlic cloves (without their skins) once they are cool enough to handle. (For a milder garlic flavor, add only half of the cloves and save the rest for a pasta sauce or something delish.) Blend until well combined.
5. Pour the blended wet ingredients into the dry ingredients, stirring with a fork until the dough is sticky (add another drizzle of milk if needed, but don't let things get *too* sticky--if so add more flour.) Fold in the onions, reserving a few to press into the tops of the biscuits later.
6. Flour your countertop and knead the dough "NO MORE THAN 10 TURNS," per my mom's instructions. Flour a rolling pin and roll the dough out about "1/2. Use a jar or biscuit cutter to cut the biscuits. Combine leftover dough shreds and roll out again, repeating the process until all of the dough is in biscuit form.
7. Place biscuits on a parchment-lined tray. Press reserved onions onto the top and bake for 10-12 minutes or until biscuits begin to turn golden. Serve with vegan butter and enjoy!
Related: Herbed Mushroom and Gravy Biscuits
Vegan Biscuits With Whipped Cream & Jam
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Photos: Mary Hood Luttrell
