It’s great to cut fresh herbs right from the kitchen. These are really tasty biscuits. We enjoyed them for a savory breakfast or brunch but they would also be a nice dinner roll.

Vegan Herbed Buttermilk Biscuits

Yield: 12 biscuits


  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh parsley minced
  • 1 tablespoon fresh chives, minced
  • 1 teaspoon fresh thyme, leaves stripped from the stems
  • 4 tablespoons vegan margarine, cold
  • 3/4 cup cold soy milk
  • 1 teaspoon lemon juice

Vegan Herbed Buttermilk Biscuits


  1. Preheat the oven to 450 F / 232 C.
  2. Prepare the herbs.
  3. Put the flour, baking powder salt and garlic powder into a bowl.
  4. Put the lemon juice into the soy milk and allow to curdle.
  5. Add the cold vegan margarine and blend to a fine sandy consistency.
  6. Add the minced herbs and mix well.
  7. Add the soy milk and mix all together to a smooth soft dough.
  8. Place the dough on a lightly floured workspace and fold thee or four times.
  9. You don’t want to overwork the dough or it will not be flaky when cooked.
  10. Pat the dough out to about 1/4-1/2 inch thick.
  11. Use a lightly dusted form to cut the shapes of the biscuits. I use a juice glass, or sometimes a heart form.
  12. Place the biscuits in the oven to bake for 15-18 minutes or until lightly brown.


We ate these with our favorite sunflower spread. This time, not with horseradish, but made with chives.