These rosemary vegan biscuits are the perfect savory addition to any meal of the day. Pair with soup or make delicious breakfast sandwiches with this comforting recipe. Buttery, flakey, and melt-in-your-mouth perfection, you'll never believe they are completely plant-based!
Whisk flour, baking powder, salt, and rosemary together.
Using a grater, grate butter into the dry mixture.
Add milk and mix until you have a stiff dough.
Put the mixture on a floured surface and knead a few times ensuring dough is not sticky.
Using a rolling pin, roll out dough to 1/2-inch thickness.
Cut out circle shapes using a cookie cutter or mason jar lid.
Place on a lined baking sheet and bake for 10-15 minutes.
Let cool slightly and transfer to a cooling rack. Brush with additional melted butter and top with chopped rosemary. Leftovers keep at room temperature for about 3 days.