Why You'll Love These Biscuits

Fresh Herb Biscuits are buttery, flaky, and packed with herbs. They're perfect alongside soups, breakfast spreads, or enjoyed warm on their own. This dairy-free version delivers all the comfort of a traditional biscuit without compromise.

Ingredients

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 tablespoon nutritional yeast

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 tablespoon white sugar

• ½ cup vegan butter, frozen

• ¾ cup full-fat coconut milk

• 1 tablespoon fresh lemon juice

• 2 tablespoons fresh rosemary, finely chopped

• 2 tablespoons fresh chives, finely chopped

• 2 tablespoons fresh thyme leaves, picked

• Flaky sea salt, for topping

Instructions

1. Prepare the Butter

Place the vegan butter in the freezer for 10 minutes until very firm.

Using a box grater, grate the frozen butter. Return the grated butter to the freezer and reserve 2 tablespoons for brushing the biscuits before baking.

2. Make the Vegan "Buttermilk"

In a small bowl, stir together the full-fat coconut milk and fresh lemon juice. Set aside for about 5 minutes while you prepare the remaining ingredients.

3. Chill the Dry Ingredients

In a large mixing bowl, whisk together:

• Flour

• Baking powder

• Nutritional yeast

• Salt

• Garlic powder

• White sugar

Place the bowl in the freezer for about 10 minutes to keep everything cold.

4. Prepare the Herbs

Finely chop the rosemary and chives, then pick the thyme leaves from the stems.

5. Combine

Remove both the grated butter and dry ingredients from the freezer.

Add the grated butter (reserving the 2 tablespoons for basting) to the flour mixture and gently toss until every piece of butter is coated in flour.

Add the chopped rosemary, chives, and thyme, mixing until evenly distributed.

Slowly drizzle in the coconut milk mixture, gently folding everything together with a spatula until the dough is just combined.

Do not overmix.

6. Create the Layers

Turn the dough onto a lightly floured surface.

Gently pat it into a rectangle about 1 inch thick.

Cut the rectangle in half, stack one half on top of the other, and gently press back into another 1-inch-thick rectangle.

This simple folding technique creates beautiful flaky layers.

7. Cut the Biscuits

Using a sharp biscuit cutter, press straight down into the dough without twisting.

Place the biscuits onto a parchment-lined baking sheet with the edges just barely touching.

8. Brush & Finish

Melt the reserved 2 tablespoons of vegan butter.

Brush the tops generously with the melted butter and sprinkle with flaky sea salt.

9. Bake

Bake in a 425°F (220°C) preheated oven for 13–15 minutes, or until the tops are lightly golden brown.

10. Finish

As soon as the biscuits come out of the oven, brush them once more with the remaining melted vegan butter.

Serve warm and enjoy!

V's Tip 💛

The secret to flaky biscuits is keeping everything cold. Chilling the butter, flour mixture, and using cold coconut milk helps create delicate steam pockets as the biscuits bake, resulting in tall, tender layers every time. Avoid overmixing the dough—gentle handling is the key to bakery-style biscuits.