Biscuit Eater

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by Hannah (BitterSweet)
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Biscuit-making and -eating is not in my heritage; I can’t recall having these savory, flaky quick breads on my dinner table even once throughout my childhood. It’s a shame, really, because they’re such a tasty and effortless side that perfectly compliments almost any meal. Traditional or “authentic” southern biscuits may be beyond the scope of my abilities, but I do know that I like mine tall, tender, and fluffy, with more flavor than just plain flour can bring to the table. Fresh herbs and a healthy handful of vegetables liven up this simple staple, making it ideal for serving with soups, smothered in gravy, or just eaten solo.

Yield: Makes 6 – 8 Tall Biscuits

Garden Herb Biscuits

Garden Herb Biscuits

Fresh herbs and a healthy handful of vegetables liven up this simple staple, making it ideal for serving with soups, smothered in gravy, or just eaten solo

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes

Ingredients

  • 2 1/2 Cups All Purpose Flour
  • 2 1/2 Teaspoons Baking Powder
  • 1 Teaspoon Coarse Sea Salt or Kosher Salt
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 2 Tablespoons Fresh Chopped Parsley
  • 2 Tablespoons Fresh Chopped Chives
  • 1 1/2 Teaspoon Fresh Thyme
  • 1/4 Cup Vegan Butter
  • 4 Ounces (1/2 Package) Vegan Cream Cheese
  • 1 Cup Finely Grated Carrot or Zucchini (or a Mix of Both)
  • 3/4 Cup Plain Non-Dairy Milk
  • 1 Teaspoon Apple Cider Vinegar
  • Additional Melted Vegan Butter (Optional)

Instructions

    1. Preheat your oven to 425 degrees and line a baking sheet with a silicone baking mat or piece of parchment paper. Set aside.
    2. In a large bowl, whisk together the flour, baking powder, salt, pepper, and fresh herbs. Make sure the greenery is well distributed throughout the dry mixture.
    3. Cut the butter and cream cheese into tablespoon-sized pieces before adding them in next, and use a fork or pastry cutter to further incorporate the two. Once you achieve a coarse consistency where there are no chunks of fat remaining that are any larger than peas, toss in the carrot and/or zucchini shreds.
    4. Finally stir in both the non-dairy milk and vinegar at once, and mix with a wide spatula just until the thick batter comes together. If you’re into the old-fashion way of doing it, you can also mix by hand, of course.
    5. On a very lightly floured surface, pat out the dough to about 1 – 1 1/2 inches tall. Use a 2-inch round cookie cutter to cut out the biscuits, and space them out equally across your prepared baking sheet. Gather up any scrapes, pat back into shape, and cut again, until the dough is all used up. You should get 6 – 8 tall biscuits out of the mix.
    6. If desired, brush a small amount of melted butter across the tops of the biscuits for an extra rich flavor, and then pop them into the oven. Bake for 18 – 22 minutes, until golden brown all over. Let cool for at least 10 minutes before eating, just so that you don’t burn your mouth!

Notes

For savory flavors that would be right at home at any Thanksgiving feast, consider swapping out the chives for a mixture of fresh rosemary, sage, and tarragon. Finely grated sweet potato or parsnips would make great substitutes for the carrot or zucchini, too.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 279Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 614mgCarbohydrates: 34gFiber: 2gSugar: 3gProtein: 6g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

© Hannah Kaminsky
Cuisine: American / Category: Quick Breads and Muffins

49 thoughts on “Biscuit Eater”

  1. My mom used to make biscuits when I was a kid, but they looked nothing like this! They were just the standard white variety. These are super lovely though, and in addition to the herbs (fresh thyme is the best ever) I really like the addition of carrot/zucchini. So good.

  6. My first experience of biscuits was in the red lobster. I could happily just eat them all night let alone anything else. I guess in the UK we call them scones, though they tend to be a bit heavier. These will be getting made soon.

  10. Beautiful and flavorful looking biscuits…like the idea of lots of fresh herbs and grated veggies…these wold be perfect for lunch…yum!
    Thanks for the recipe and hope you are having a wonderful week Hannah :)

  11. Hooray for biscuits! Now I’m starting to fantasize about savory shortbread applications…maybe a split biscuit tower with some roasted veg and mushroom gravy? So, sort of shortbread and sort of biscuits and gravy. Must consider this one further.

    1. Oh, tell me more about this heavenly gravy! I usually do a simple mushroom base already, but I’d love to hear about other ways to jazz it up. As fall approaches, mashed potatoes and gravy become a staple in my typical menu, so I’m very interested in variations on that theme.

  12. All I can think when I look at these is how amazing you are for creating a replacement for those cheezy biscuits they serve at Red Lobster- I used to go to that restaurant just for the biscuits! But of course, I don’t frequent that place anymore.

    The photo is just lovely :)

  15. I love the bright, seemingly “cheesy” color that the carrots bring to the biscuits. It has really been a long time since I’ve had biscuits, but these look so tasty! Great job on them, I’ll be keeping this recipe close for the next get together I have. :)

  16. I too am not a natural biscuit-maker, but every time I have one, I love it. Yet, I only make biscuits maybe once a year. These look fabulous. I love the addition of veggies! I am going to try it.

  18. “Let cool for at least 10 minutes before eating, just so that you don’t burn your mouth!” too late I already burned my mouth! I blame the butter on top for this :)!

  19. I don’t remember having biscuits at the dinner table as a kid either. Lol. My mom would make dinner rolls instead. But, i love biscuits more than rolls! They have so much more flavor and taste great with soups! Your boscuit looks wonderful…flaky and filled with herbs!!!

  20. I really like the addition of the zucchini and carrots. I make a simple ‘buttermilk’ biscuit recipe from Chloe’s Kitchen, but your recipe is just as easy. These will be prefect with chili once the temps cool down!

  22. love the look of these.. these kind of flaky biscuits are not in my heritage too.. but i do love me some flaky goodness once in a while! love the carrots and zukes in there

  24. Reblogged this on The Reluctant Weight Watchers Foodie and commented:
    AAAHHH!!! VEGAN BISCUITS!!! I think I just peed my pants in excitement.

    I went to Ruby Tuesdays with Jess the other night and had a sad little moment eating my salad while she enjoyed a couple of their cheddar garlic biscuits. Now I can make my own and eat them all! Can you tell I’m excited?

    1. I’ve never tried to substitute the cream cheese here so I can’t promise that the results will be the same, but you can probably come pretty close by using vegan sour cream or Greek-style vegan yogurt instead.

  33. Can I make these up ahead of time and freeze the dough or the cooked biscuits on a later date? We are traveling to our family’s house which is far away to stay with them for thanksgiving for a few days, and I would like to be able to just throw these in the oven on the day of. Thank you!

    1. Sure thing! I think you would be best off if you baked the biscuits in advance but pulled them from the oven a few minutes early, before they’re fully browned. Let cool completely, freeze, and when you’re ready to eat, bake at 350 for 10 – 15 minutes until warm and golden.

    1. Nope, any non-dairy milk at all will do just fine! The biscuits will be a bit leaner if you use rice milk, or richer/more buttery if you use coconut, but most other options are pretty much equivalent.

  37. Why don’t vegan recipe creators get a little smarter and stop presenting otherwise fantastic recipes with refined white snd wheat flours? Both have a higher GI than table sugar and are digested quickly, raising blood glucose to unsafe levels even for non diabetics. It’s time to get educated.

  40. My family is vegan and they just adore these biscuits!! They are quickly becoming the go to biscuit for any family gathering or just a simple Tuesday night!

    1. I can’t tell you how happy this makes me! Thank you for giving them a try, and sharing with your family!

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