Rosemary-Garlic Biscuits
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By Diane
Rosemary-Garlic Biscuits
13 steps
Prep:15minCook:35min
These plant-based biscuits offer a much healthier alternative to traditional biscuits, which are
very high in fat. They feature a mouthwatering combination
of rosemary and garlic and are delightfully flaky and light
thanks to almond flour and mashed potato in the dough. If you’re using
potato flakes instead of the steamed and mashed potatoes, use 1 cup of
flakes mixed with 1 cup of water. You can make them a day in advance;
then warm them in the oven for 10-15 minutes at 400°F just before
serving. Serve warm with Creamy Corn Butter.
Updated at: Thu, 17 Aug 2023 00:18:09 GMT
Nutrition balance score
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Ingredients
8 servings
1 cuppotatoes
steamed, mashed
well
¾ cupunsweetened
unflavored
plant-based milk
3 tablespoonslemon juice
2 Tbspfresh rosemary
1 teaspoongarlic
minced fresh
1 ½ cupswhole-wheat flour
1 cupall purpose flour
2 tablespoonsalmond flour
1 tablespoon plus 1 teaspoon
baking
regular or sodium-free
½ teaspoonbaking soda
⅓ teaspoonsea salt
1 pinchblack
freshly ground
pepper
Instructions
Step 1
1 To make biscuits, preheat oven to 425°F. Line a baking sheet
Step 2
with parchment paper.
Step 3
2 In a small bowl, combine mashed potato, milk, lemon juice,
Step 4
rosemary, and garlic.
Step 5
3 In a medium bowl combine the flours, baking powder, baking
Step 6
soda, salt, and pepper.
Step 7
4 Add the wet ingredients to the dry ingredients and mix gently to
Step 8
combine into a ball. Do not knead the dough.
Step 9
5 Place the dough on a well-floured surface and roll out to a 1-inch
Step 10
thickness. Using a cookie cutter, cut the dough into 2½-inch
Step 11
disks. Combine the scraps to form more disks.
Step 12
6 Place the disks on the baking sheet and bake for 35 minutes or
Step 13
until lightly browned.
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