Sage and Rosemary Biscuits
Ingredients
- 1 1/2 teaspoon Apple Cider Vinegar
- 1/2 cup nondairy milk
- 2 cups Jiffy Corn Muffin Mix Vegetarian
- 1/4 cup all-purpose flour
- 1 teaspoon Himalayan salt
- and 1 tablespoon each chopped fresh rosemary and sage leaves
- 6 tablespoons very cold
- cubed @earthbalance butter
Preparation
Mix 1 1/2 teaspoon Apple Cider Vinegar into 1/2 cup nondairy milk to create ‘buttermilk’
Place the ‘buttermilk’ to the side
Whisk 2 cups Jiffy Corn Muffin Mix Vegetarian, 1/4 cup all-purpose flour, 1 teaspoon Himalayan salt, and 1 tablespoon each chopped fresh rosemary and sage leaves
Sprinkle 6 tablespoons very cold, cubed @earthbalance butter onto cornmeal mixture
Pinch the butter into muffin mix with your fingers until pea-sized pebbles form
Add 1/3 to 1/2 cup cold ‘buttermilk’; combined with a rubber spatula till tacky
Chill the dough for 10 minutes
Using two spoons, scoop about 1/4 cup portions of the dough onto the parchment paper lined baking sheet about 1 inch apart
Bake until golden-brown and cooked through, 10 to 12 minutes
Serve warm
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