Description
Make these gorgeous savory shortbread herb biscuits to go along with any meal! Made in just 30 minutes and with only seven ingredients. Gluten-free, vegan.
Ingredients
- 1.5 cups gluten-free flour
- 1/2 cup Melt Organic plant-based butter
- 1 tbsp water
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tbsp fresh herbs, (I used 1/2 tbsp thyme, 1 small sprig rosemary, 1 tbsp oregano, 1 tbsp parsley, 3 leaves sage)
- 1 flax egg, (1 tbsp flaxseed meal + 3 tbsp water)
- 1/2 cup vegan parmesan cheese
Garnish (optional)
- more fresh herbs, (see notes)
Instructions
In a small bowl mix the flax meal and water together to make a flax “egg”. Let sit for 5 minutes to bind together. In your food processor/mixer (or by hand), whisk together the flour, salt, baking powder, and minced herbs. Add the butter, flax egg, parmesan cheese, and water until a dough forms. Transfer the dough to plastic/cling wrap and form into a ball/log and place in the freezer for about 15 minutes.
Preheat your oven to 350 degrees. Roll out the dough to 1/4 inch thickness. With a 7-inch round cookie/biscuit cutter, cut out your biscuits and place on a parchment lined baking sheet and bake for 12-15 minutes. Garnish with more fresh herbs as pictured if desired.
Notes
* Sponsored by Melt Organic Plant-Based Butter.
** This recipe was inspired by and adapted from The View From Great Island.
*** Just as an fyi, the herbs placed on top are optional. They do make for a super cute display, but they aren't baked into the shortbread because I found the oven makes them brown and crispy. SO, the decorating is optional- but does look super cute. I found the fresh parsley to work the best if you wanted to bake one of the herbs into the shortbread.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 13 biscuits