Biscuits are so versatile. You couldn’t ask for a better pal for homemade soup, stew, breakfast tofu scramble, or a Southern-inspired main course with a deep ladle of mushroom gravy. These biscuits pack a hearty dose of garlic and mixed herbs, which really come alive when you warm them up and top with vegan butter. Don’t be tempted to use rice milk instead of the soy or coconut milk beverage here. The creamier the milk used, the better.
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