How to Make Herb & Garlic Biscuits

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Bunner's Bake Shop CookbookBiscuits 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.

  • Yield: 8 biscuits


How to Make It
  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine the milk and vinegar. The reaction of these two ingredients raises the acidity of the milk and causes it to thicken somewhat. Set aside for at least 10 minutes to allow the milk to become “buttermilk.”
  3. In a food processor, pulse both flours with the baking powder, mixed herbs, salt, garlic powder, onion powder, xanthan gum, and baking soda a few times to blend.
  4. Add the butter in tablespoon-size chunks and pulse until the mixture takes on a sandy consistency. Slowly add the buttermilk while continuing to pulse the food processor. Stop when everything is just combined don’t overmix.
  5. Scoop out eight ⅓-cup portions directly onto the prepared baking sheet. Loosely shape each scoop into a biscuit.
  6. Bake for about 15 minutes or until the bottom of the biscuits are golden. Let cool for 10 minutes, then serve with melting butter on top. For a special treat, whip the butter first with chopped fresh herbs.

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