You are here

Member since December 1969

Savory Biscuits

What you need: 

2 tablespoons raw apple cider vinegar
1 cup nondairy milk
1-2/3 cups unbleached white flour
1/3 cup nutritional yeast flakes
5 teaspoons baking powder
1 teaspoon dried herbs
1 teaspoon salt
5 tablespoons margarine

What you do: 

1. Preheat oven to 450 degrees Fahrenheit.
2. Buttermilk: To a measuring cup, add apple cider vinegar. Add nondairy milk to fill the measuring cup to the 1 cup measurement line. Stir gently and let sit for a minute to curdle.
3. In a bowl, combine the flour, nutritional yeast flakes, baking powder, herbs, and salt. Cut the margarine into the flour mixture until mixture is crumbly. Add the “buttermilk” to the flour mixture and stir into a ball of dough.
4. On a lightly floured surface, roll the dough out to about 1 inch thick. Cut biscuits with a sharp cutter and place on lightly oiled cookie sheet.
5. Bake at 450 degrees Fahrenheit for 10 to 12 minutes.

Preparation Time: 
15 minutes, Cooking time: 12 minutes
Cooking Time: 
12 minutes
12 to 14
Recipe Category: 


this recipe did not turn out for at all! the misxture was watery and definitely not thick to roll out. They sound delicious though, i want to try again. Should I just add more flour? I used oat flour and not a wheat.


Yum! I've been wanting bread all day, so I made these biscuits at 10 p.m! I added garlic powder, and did them as drop biscuits (since I didn't want to roll them out). I added a handful of flour, and baked them for 11 minutes. As drop biscuits, they are a tad bit crumbly, but very light and fluffy! They are quite similar to Red Lobster ( :boooo: ) biscuits. Very good.


mmmmmmmmmmmmmmmmmmmmmmm soooo good :) thanks for the recipe


I just made these and am snacking on them right now. I added an extra half cup of flour to the dough as I made them, but they were still far too sticky to roll out so I ended up dropping them by the handful on my baking sheet. The finished biscuits are kind of crumbly, but the taste is good.


Do you guys think it'd still be good if I left out the herbs? Herbs in biscuits to me sounds strange.  :o  Thanks!


These are so wonderful! They remind me so much of the biscuits from a can my mom used to make when I was a kid - so buttery and flaky. I did have the same sticky dough problem as a few others, but only putting in 3/4 of the "buttermilk" instead of the full cup totally solved it and the second time I made them they were PERFECTION.

Thanks so much for a great recipe!


These were great. Based on other peoples comments about the sticky dough, I just added the "buttermilk" slowly and probably added about 3/4 cup all together. I also use whole wheat pastry flour, since that is all I have. Anyway, they were delicious. In fact, the best biscuits *I* have ever made. They were light and fluffy! YUM.


WOAH. :)>>> these were so incredibly yummy, i made two batches in one day! i used garlic & onion powder as my "herb", and they turned out great. they taste a bit cheesy/buttery because of the nutritional yeast (nutritional yeast is my best friend!), which is why i think i love these so much. :) i also refridgerated some of the batter for a few days, and baked the rest then... and they turned out fine... so those asking about freezing, i'm sure it would work.

i didnt have a round shaped cookie cutter, so i used a heart, and the shape kept pretty well. then, on the second batch, i got ambitious and used an elephant shaped cookie cutter, and even those turned out pretty well! get creative!

these are so easy to make, i'm sure i will be making them often!


I made these as drop biscuits on top of a veggie pot pie that I threw together (see pic.) Delicious!


Does anyone know if these freeze well? I would like to try and make these this weekend. Thanks a bunch!!!



Log in or register to post comments