Indulge in the flavors of the season with these mouthwatering Rosemary Maple Biscuits. With a hint of fragrant rosemary and a touch of pure maple syrup, these biscuits are the perfect blend of savory and sweet. Soft, fluffy, and effortlessly delicious, they're an ideal addition to your fall dinners and Thanksgiving table. Whether served alongside a hearty soup or paired with your turkey, these Rosemary Maple Biscuits are bound to be a favorite.
Rosemary Maple Biscuit Ingredients
- Plant-Based Milk: Opt for plain and unsweetened oat or almond milk for a creamy touch. Regular milk will work if you're not vegan.
- Vegan Butter or Olive Oil: Ensures a buttery texture and rich flavor. Absolutely ok to use regular butter if you're not vegan or dairy-free.
- Maple Syrup: Pure and sweet, bringing in that autumnal essence.
- Baking Essentials: Baking powder for the rise and all-purpose flour for structure. (Check out our gluten-free option for an alternative!)
- Fresh Rosemary: A fragrant herb that perfectly complements the sweet notes.
How To Make Rosemary Maple Biscuits
- Oven Prep: Get started by preheating your oven to a cozy 400°F.
- Liquid Blend: In your chosen mixing bowl, harmoniously combine almond milk, vegan butter, maple syrup, and baking powder.
- Form the Dough: Introduce the all-purpose flour, merging gently until you're greeted with a soft, fluffy dough. For those going gluten-free, ensure consistency by adding a touch more vegan butter and almond milk if needed.
- Herb Infusion: Gently fold in the freshly chopped rosemary, ensuring it's evenly distributed.
- Sculpt and Place: With a tablespoon, portion out and drop the dough onto a prepared baking sheet, either greased or lined with parchment.
- Bake to Perfection: Let the biscuits bake for a span of 12-15 minutes or until you witness a golden hue. For an added touch, broil briefly for a more pronounced golden top.
Frequently Asked Questions
To make these rosemary maple biscuits gluten-free, simply swap the regular flour out for a reputable brand such as King Arthur Measure for Measure flour, that includes xanthan gum. This will be a 1:1 replacement for the whole wheat flour. (If your blend doesn't contain xanthan gum, consider adding ½ teaspoon to help with the texture and binding.)
To store the Rosemary Maple Drop Biscuits, place them in an airtight container and keep at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to a month. Reheat in the oven or microwave before serving for best taste and texture.
Rosemary Maple Biscuits
Rosemary Maple Biscuits Recipe Ingredients
- ¾ cup unsweetened and plain oat or almond milk
- ½ cup melted vegan butter or olive oil
- 4 tablespoon maple syrup
- 1 ½ teaspoon baking powder
- 2 ¼ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 2 tablespoon freshly chopped rosemary
Rosemary Maple Biscuits Recipe Instructions
- Preheat the oven to 400
- In a medium mixing bowl, mix the almond milk, vegan butter, maple syrup, and baking powder. Then, add the all purpose flour and mix just until a fluffy dough forms. Be careful not to over mix. If using gluten-free flour and the dough seems crumbly, add another 1 tablespoon of melted vegan butter and 1 tablespoon of almond milk and work it into the dough. Fold in the chopped rosemary.
- Use a tablespoon to drop the biscuit dough directly onto a greased or parchment lined baking sheet. Bake in the oven for 12-15 minutes or until lightly golden. Option to broil the biscuits at the end to give them more color on top.