This is exactly what you need - another awesome and easy plant strong biscuit! I knew it because when I made the Easy Creamy Peppered Country Gravy I thought "2 biscuit recipes is AWESOME but we can do one more..." The other two, the classic Fluffy Tender Plant Strong Biscuits has been my go recipe and the Sweet Potato Biscuits is out of this world (and can be sweet or savory!) This potato biscuit recipe is super versatile as well and I AM IN LOVE with them, I tell ya!
You can leave the rosemary and garlic powder out if you like a biscuit that goes with jam but try it with the seasonings in for soups, biscuits and gravy, or biscuit sandwiches!
Oh and since we don't do margarine 'round these parts I spread some Homemade Unsweetened Vegan Yogurt with a touch of salt on top for a DELICIOUS baked good spread (if I do say so myself!)
Vegan Rosemary Potato Biscuits
- 2.5 cups whole wheat pastry flour
- 1 cup cooked mashed potato (you can use leftovers or make them fresh!)
- 1 & 1/4 cup soy milk, almond milk, or your favorite non-dairy milk
- 2 Tablespoons lemon juice
- 1-2 drops liquid Stevia or 1 teaspoon sugar
- 1 teaspoon salt
- 1.5 Tablespoons chopped fresh rosemary
- 1 teaspoon powdered garlic
- 1 Tablespoon baking powder
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper or silpat baking mats. You can also use a cast iron pan (like this one!) to cook these. Just add it to the cold oven and let it preheat as well.
Mix together the soy milk and lemon juice. Let it sit for a few minutes until thickened. Stir in the mashed potato and stevia (or sugar) once the milk is thick.
Sift together the flour, baking powder, rosemary, garlic and salt into a large bowl. Add the potato milk mixture and stir. Mix until JUST COMBINED. A few little lumps is okay.
For drop biscuits just spoon it out onto either your cast iron pan or a parchment lined baking sheet.
For cut biscuits lightly dust flour on your work surface. Dump the just combined dough onto the surface and pat into a 1/2-3/4" tall round. Cut out your pieces with a biscuit cutter (or cut them into squares with a knife!) and then combine the scraps, pat together again and repeat. These will be very delicate and may slightly pull apart while moving them if you are not careful. Just be gentle and pat them back together once they are transfered to the pan.
Bake the biscuits for 15-18 minutes or until they just begin to lightly brown.