Gluten Free Rosemary Buttermilk Biscuits

I've been craving biscuits lately.

I grew up eating them and love that warm feeling you get in your belly when you take a nice big bite of a fresh, warm biscuit lathered with cold butter and a little dash of salt.  It reminds me of being a little kid and being handed something that tasted like pure comforting heaven.

So, along with my Lentil and Chickpea Soup I made for dinner the other evening, I whipped up a quick and easy batch of fresh Rosemary Buttermilk Biscuits.  Gluten Free and Vegan, these puppies rock.  Try them out yourself, they only take 5 minutes to whip up and 15 minutes to bake.  Serve your family their fresh, warm childhood tonight.


Gluten Free Rosemary Buttermilk Biscuits
Makes 8 - 12 yummy biscuits
Total Prep Time: 5 minutes
Total Time Until They Are In Your Belly: 23 minutes

Gluten Free ● Egg Free ● Dairy Free ● Soy Free ● Casein Free ● Vegan

2 cups Wholesome Chow's Gluten Free All-Purpose Baking Mix
4 tsp Baking Powder
1 tsp Sugar
2 tsp Rosemary, fresh or dried, chopped
2 tsp Ground Flax Meal
1 cup Non-dairy or Dairy Milk
1/3 cup Oil (preferably a good quality olive oil)
1 tsp Apple Cider Vinegar

Non-dairy or dairy butter, for spreading
Salt, for topping

Directions:

1. Preheat your oven to 400℉ and grease a cookie sheet well.
2. In a large mixing bowl, add the All-Purpose Baking Mix, baking powder, rosemary and sugar. Mix well.
3. In a measuring cup, combine the milk, flax, oil and apple cider vinegar and whisk for 15 seconds.
4. Pour the liquid mixture into the dry mixture and stir together with a large spoon until a sticky dough forms.
5. Scoop 1/4 cupfuls of batter onto your greased baking sheet.  Bake for 12-15 minutes, or until biscuits are starting to brown.
6. Serve warm straight out of the oven and top with butter and a little salt.  Mmm...

These will keep unrefrigerated for up to 2 days. 

Baking Tips:

• Use a wooden spoon for mixing up these biscuits and you'll feel like you're whippin' up some biscuits like its 1965 (think Mad Men).
• Instead of Rosemary flavored biscuits, substitute 1 tbsp of one or more of the following:
• Chives
• Thyme
• Oregano
• 1/4 cup Sun Dried Tomatoes soaked in Olive Oil
• Dried Basil
• 1/4 cup Chopped Olives
•  Use an oven thermometer to make sure your oven is at the correct temperature so you don't end up waiting around all night for your biscuits to brown in a 250℉ oven by mistake.

This recipe was made with Love by the Vegan Bakerista.