Rosemary Olive Oil Drop Biscuits (vegan, gluten-free option)
These rosemary olive oil drop biscuits are a quick and easy way to making biscuits. They are fluffy, light, and so flavorful!
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Ingredients
- 2 cups all-purpose flour (use 1:1 GF all-purpose flour, I like Bob’s Red Mill)
- 1 Tbsp baking powder
- 3/4 tsp sea salt
- 1 Tbsp fresh rosemary, chopped (measured after chopped)
- 1/3 cup extra virgin olive oil
- 3/4 cup almond milk
- 1 Tbsp apple cider vinegar
Instructions
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
- Make the vegan buttermilk by combining the almond milk and apple cider vinegar in a small bowl. Stir and place in the fridge for 10 minutes.
- Add all the dry ingredients to a large bowl. Stir with a spatula until well combined.
- Add the olive oil and stir until incorporated into the flour. Then slowly add the milk, starting with about 2/3 cup. You may or may not need all 3/4 cup. Gently stir until dough is wet and comes together. It will be a sticky dough. Don’t overmix!
- Use a 1/4 cup measuring cup and scoop dough onto lined baking sheet, shaping dough into a tall mound. Brush tops with almond milk or melted vegan butter (I used almond milk). Bake for 15-18 minutes or until tops are lightly golden brown. Remove from oven and let it cool for 5 minutes. Enjoy warm!
Servings: 7 biscuits