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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.

Rosemary Biscuits

Ingredients

  • 1 cup steamed potatoes, mashed well
  • ¾ cup unsweetened, unflavored plant-based milk
  • 3 tablespoons lemon juice
  • 2 tablespoons finely chopped fresh rosemary
  • 1 teaspoon minced fresh garlic
  • 1½ cups whole-wheat flour
  • 1 cup all-purpose flour
  • 2 tablespoons almond flour
  • 1 tablespoon plus 1 teaspoon regular or sodium-free baking powder
  • ½ teaspoon baking soda
  • ⅓ teaspoon sea salt
  • 1 pinch of freshly ground black pepper

Instructions

  1. To make biscuits, preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine mashed potato, milk, lemon juice, rosemary, and garlic.
  3. In a medium bowl combine the flours, baking powder, baking soda, salt, and pepper.
  4. Add the wet ingredients to the dry ingredients and mix gently to combine into a ball. Do not knead the dough.
  5. Place the dough on a well-floured surface and roll out to a 1-inch thickness. Using a cookie cutter, cut the dough into 2½-inch disks. Combine the scraps to form more disks.
  6. Place the disks on the baking sheet and bake for 35 minutes or until lightly browned.

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(5 from 1 votes)
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Noemi6 months ago
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Dangerously delicious! Invite people over to share them so you don’t eat them all at once!

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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