these vegan sage & rosemary buttermilk biscuits are the perfect recipe for Thanksgiving. they are flavorful, herby, soft, and flaky.
the inspiration
This recipe is part of my Thanksgiving menu series. It is the second recipe in the line up. Now of course we need a biscuit on Thanksgiving! Need something to scoop up all the deliciousness on your plate.
I do have a recipe for a more traditional Southern Vegan Buttermilk Biscuit on the blog. However, I wanted to share a different recipe that would be more herby and seasonal.
The sage and rosemary are so delicious in the biscuits. I love the little flecks of green and they are going to go great with the rest of our menu, especially the Creamy Butternut Squash Soup. It is great for dipping in!
the ingredients
- All Purpose Flour: of course the base of this recipe is flour. You can use bread flour, all purpose flour, or even self rising flour. If you do use self rising leave out the baking powder and salt. If you are gluten-free you can attempt to make these with a gluten-free all purpose flour.
- Baking Powder: the baking powder is the leavening agent for this recipe. I do recommend you use an aluminum free one like Bob’s Red Mill (paid link) to not impact the taste.
- Vegan Butter: you can use any vegan butter you like. I used Earth Balance sticks for this but I also like Country Crock. I do have a homemade vegan butter recipe on the blog as well that would work great here. You can use vegan unsalted butter if you like but I do prefer salted.
- Salt: to add saltiness.
- Sugar: the biscuits aren’t sweet but it helps to round out the flavor.
- Sage & Rosemary: I am using fresh sage and rosemary here. These add amazing seasonal flavors to the biscuits. When chopped up small you barely notice them just the flavor they give. We do not use too much so it is not overpowering.
- Non-Dairy Milk: you can use any non-dairy milk you like although I do recommend using a high protein non-dairy milk. I like Ripple or soy milk. However, I have made these with almond milk. We are making a vegan buttermilk so this helps to curdle better with the higher protein content.
- Apple Cider Vinegar: we need an acid to make the vegan buttermilk. I like to use apple cider vinegar but you can use lemon juice too.
how to make vegan sage & rosemary buttermilk biscuits
- Make an easy vegan buttermilk by combining non-dairy milk and apple cider vinegar.
- Finely chop the herbs. The smaller the better.
- In a medium or large bowl combine the dry ingredients: flour, baking powder, salt, sugar, and herbs. Mix together.
- Use a box grater to grate the cold vegan butter. This helps it to integrate into the biscuits better.
- Add in the vegan buttermilk and grated vegan butter.
- Very gently mix around the dough until it comes together. Do not overmix.
- Use clean hands to work the dough into a rectangle. Keep flour nearby for dusting hands and work surface.
- Take the dough and fold it over. It can be folded anyway, it really doesn’t matter.
- Use your hands to again gently press and work the dough into rectangle.
- Fold the dough over a different way from before. Then, repeat working it into a rectangle and folding in different directions at least 3 more times.
- When ready flatten the dough into about a 1 inch thick rectangle. Then, cut it into 6 biscuits. You can also make these into circles if you would rather.
- Bake in the oven at 450°F (232°C) for 20 minutes or until golden brown.
- Remove from the oven and allow to cool for a few minutes before digging in!
biscuit making tips
I want you to have the best biscuit making success. So, here are a few simple tips that can really make sure this process runs smoothly.
- Check your baking powder. Probably the most simple thing. However, if you are someone who doesn’t bake regularly you may have that old container in the back of the closet. Check the date on there.
- Cold vegan butter and milk. You really want everything to be as cold as possible. This creates flaky layers. I stick the vegan butter and non-dairy milk in the freezer for about 30 minutes before I start.
- Do not overmix. I promise you it is much easier to overmix than it is to undermix the dough. We work with a lot after you get that initial mixing. You just need the flour to absorb the liquid and integrate the vegan butter. This does not need to be like a pizza or yeaast bread dough.
more thanksgiving recipes
vegan sage & rosemary buttermilk biscuits faq
Is this recipe allergy friendly?
It does contain gluten. It may contain soy or nuts depending on the non-dairy milk and vegan butter you use.
How do I store leftovers?
In an airtight container or bag on the counter for up to 3 days. You can also freeze them.
Should I warm these up when eating after storage?
I definitely like to pop them in the microwave for a few seconds or an air-fryer.
Do I need to add the herbs?
No. You can leave them plain if you like.
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Vegan Sage & Rosemary Buttermilk Biscuits
These vegan sage & rosemary buttermilk biscuits are the perfect recipe for the Thanksgiving, Christmas, or any holiday! Soft, flaky, and divine.
Equipment
- Bench Scraper (paid link) optional
- Box Grater
Ingredients
- ½ cup non-dairy milk preferably a high protein one like pea protein or soy milk
- ½ teaspoon apple cider vinegar
- 1 teaspoon fresh sage chopped
- 1 teaspoon fresh rosemary chopped
- 1 ¼ cups all purpose flour plus more for dusting
- 1 tbsp baking powder
- ¼ cup vegan butter
- ⅛ teaspoon salt
- 1 teaspoon organic cane sugar
Instructions
- Preheat oven to 450°F (232°C).
- Make an easy vegan buttermilk by combining ½ cup non-dairy milk and ½ teaspoon apple cider vinegar. Set aside for 10 minutes to curdle. I like to place it in the freezer to ensure it is cold.
- Finely chop the 1 teaspoon fresh sage and 1 teaspoon fresh rosemary. The smaller the better.
- In a medium or large bowl combine the dry ingredients: 1 ¼ cups all purpose flour, 1 tbsp baking powder, 1 teaspoon organic cane sugar, ⅛ teaspoon salt, and herbs. Mix together.
- Use a box grater to grate the cold ¼ cup vegan butter This helps it to integrate into the biscuits better.
- Add in the vegan buttermilk and grated vegan butter.
- Very gently mix around the dough until it comes together. Do not overmix.
- Use clean hands to work the dough into a rectangle. Keep flour nearby for dusting hands and work surface.
- Take the dough and fold it over. It can be folded anyway, it really doesn’t matter. Use your hands to again gently press and work the dough into rectangle. Fold the dough over a different way from before. Then, repeat working it into a rectangle and folding in different directions at least 3 more times.
- When done with folding flatten the dough into about a 1 inch thick rectangle. Then, cut it into 6 biscuits. You can also make these into circles if you would rather.
- Place onto a parchment lined baking sheet. Bake in the oven for 20 minutes or until golden brown.
- Remove from the oven and allow to cool for a few minutes before digging in. This is optional but you can brush the biscuits with oil (about 1 teaspoon between all of them) and garnish with a piece of rosemary.
Notes
- As an Amazon Associate I earn from qualifying purchases. If you decide to purchase through a link I earn a small commission at no cost you. Thank you for helping to support blog.
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea. Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated. For any questions you may have please refer to the FAQ above the recipe card.
- I do recommend chilling the vegan butter in the freezer for 30 minutes before you use it. I also recommend putting the vegan buttermilk in the fridge as well.
Nutrition
Serving: 53gCalories: 190kcalCarbohydrates: 24.5gProtein: 3.7gFat: 8.5gSodium: 647mg
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Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
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