Sunday, July 10, 2011

Country Herb Biscuits

If you are anything like me (and I assume you might be if you are reading my blog) you probably have a million recipes you have either cut out of magazines, newspapers, the back of soup cans or from the coupons in the Sunday paper.

Well, today I got motivated to clean out my recipe files and pare down to only what I thought was worth keeping.  I must say I did throw out a lot of stuff from my pre-vegan days. Things I tried and were non memorable, things I have never made, that did not look worth veganizing and things I just scratched my head about why I saved it to begin with.  I did keep a few that I was either inspired to make vegan or committed to trying some version of (you know I can't actually follow a recipe, right?).

This was a recipe that looks looks like it either came out of a magazine ad or the coupon section of the Sunday paper as it mentions Bisquick specifically.  Anyway, it was a recipe for Cheese-Garlic Biscuits.  The recipe served as my inspiration for these biscuits but I will say that mine actually are nothing like original recipe other than the fact that I used Bisquick mix as the base  (yes, Bisquick right out of the box is vegan!).

These turned out GREAT!  Mr. Meat and Potatoes ate one and just sort of stared at me in a strange, unbelieving way and said "These are vegan?! Wow! Nice job!"  And, when I was preparing to freeze what was left after dinner (this recipe makes a lot) he asked me not to freeze all of them because he wanted to eat some tomorrow too.  Wow, this must be a winner!

Country Herb Biscuits

4 cups Bisquick Pancake Mix
1 2/3 cups non dairy milk (I used So Delicious Unsweetened Coconut)
2 cloves garlic minced
2 tbsp fresh herbs, minced (I used parsley, basil, rosemary and thyme)

Preheat oven to 450 degrees.

Mix baking mix and non dairy milk until a dough starts to form. Add garlic and herbs. Stir until all ingredients are incorporated and (this will form a somewhat stiff dough).

Place spoonfuls of dough on an ungreased baking sheet. Bake for approximately 10 minutes or until golden brown on top.

Serve immediately.

Makes about 24 biscuits.


  1. YUM! I love biscuits! I didn't realize that Bisquick is vegan. Can't wait to make these. So Delicious coconut milk has been the perfect substitute for dairy in every recipe I've tried so far. Thank you for sharing this! It sounds so easy and looks very delicious.

  2. Great site...I can almost smell the biscuit the picture is perfect.


  3. I have been thinking that I needed a good biscuit recipe in my repertoire - this looks great! I recently started using So Delicious coconut milk in smoothies, oatmeal, etc, and have been really pleased with it. I think I'm going to make it my main non-dairy milk of choice.

  4. Katie it is all I use. I just do not like the flavor of soy milk. For me this product has been a game changer! Check out my feelings about it here:

    I have always hated milk but used to use cows milk in cooking. I find this to give me the most similar results.