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Vegan Rosemary & Parmesan Biscuits by @eat.drink.shrink đ
Ingredientâ
Biscuitsâ
2 Cups All-Purpose Flour, plus additional for rollingâ
1 Tablespoon + 1 Teaspoon Baking Powderâ
2 Tablespoons Granulated Sugarâ
3/4 Teaspoon Salt (Kosher or Table Salt)â
1/2 Teaspoon Freshly Ground Black Pepperâ
1/2 cup vegan butter, very coldâ
1/4 Cup Fresh Rosemary, Choppedâ
1/2 cup Vegan Parmesanâ
3/4 cup almond milkâ
â
Vegan Truffle Drizzle
1/2 cup agave or maple syrupâ
1 tbsp truffle oilâ
â
Instructionsâ
Preheat oven to 400 degrees (F). Line a large baking sheet with a piece of parchment paper; set aside.â
In a large bowl combine the flour, baking powder, sugar, salt, and black pepper; whisk well to combine. Add the vegan butter to the flour and using your fingertips rub the butter into the mix, stopping when the mixture is a coarse meal.â
Stir in the rosemary and vegan parmesan. Gradually add the almond milk stir with a fork just until a messy (sticky) ball is formed. Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6-7 times should do it. Don't overwork the dough as they won't rise well.â
Pat the ball down into a 1" thick round, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed.â
Place the biscuits on the prepared baking sheet bottom side up as it should be more flat. Bake for 18-20 minutes, or until golden brown. â
Combine the ingredients for the truffle drizzle and serve with biscuits. Enjoy!
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