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Herb Biscuits

Prep Time 20 mins
Cook Time 16 mins
Servings 7 Biscuits


  • 1 3/4 Cups + 2 Tbsp All Purpose Flour
  • 2 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1.4 tsp Salt
  • 3 Tbsp Finely Chopped Chives
  • 1/2 tsp Finely Chopped Fresh Oregano or Thyme
  • 8 Tbsp (1 sticEarth Balance Buttery Sticks Diced and put back into the refrigerator to chill
  • 2/3 Cup Unsweetened Plant Milk
  • 2 tsp Lemon Juice or White Vinegar
  • 1 Tablespoon Earth Balance melted for brushing tops


  • Preheat oven to 425* F.
  • Combine plant milk and lemon juice or vinegar. Set aside.
  • In a large bowl, combine flour, baking powder, baking soda, salt and herbs. Add cubed and chilled earth balance and cut the butter into the dry ingredients with two forks or a pastry cutter until the mixture resembles coarse meal. See picture above if you need a reference.
  • Add milk and lemon juice mixture and stir with a spatula until just combined. Turn dough onto a floured surface, flour hands and fold the dough in half onto itself a few times, patting the dough down between folds, to form a rectangle.
  • After about 4 folds, the outside of the dough should be well floured and relatively smooth. Pat dough into a rectangle that is 1 inch thick. See picture above. Using a floured biscuit cutter or round cookie cutter, cut as many biscuits as possible out from the rectangle and transfer them to a parchment lined baking sheet.
  • Gently smoosh the dough scraps together and cut out as many biscuits as you can again. At the end of this you shouldn’t have much dough left. I like to combine these dough scraps into a tiny biscuit and bake it off.
  • Brush the tops of the biscuits with melted Earth Balance and bake in the oven for 13-16 minutes, or until the bottoms of the biscuits are brown all the way across.