I was craving biscuits and I wanted to incorporate some Greek & Italian flavours in them while keeping them dairy free. In my garden I have huge rosemary bushes so I am also always looking for ways to incorporate fresh rosemary into dishes. If you are not a rosemary fan you can substitute fresh thyme leaves. I also finally found a vegan feta (by Violife )that I really like and can wholeheartedly recommend. Combined with the sun-dried tomatoes the flavours go equally well with dinner or with brunch. If you can not eat tomatoes you can substitute chopped Kalamata olives in these. The total time to make these does not include chilling the dry ingredients for at least 20 minutes.
Sift flour and rest of the dry ingredients over a medium bowl. Cut the coconut oil/ butter into the dry ingredients with your fingers or with a pastry cutter until the oil/butter is the size of large peas. Stir in chopped rosemary or thyme.
Place the flour and oil mixture in the refrigerator or freezer for about 20 minutes. Preheat oven to 450 F (425 F convection) and line a baking sheet with parchment. Whisk the milk with the vinegar and slowly pour into to the dry ingredients while you stir dough with a fork.
If the dough is still dry add the rest of the milk. Stir just until a soft dough is formed. Gently mix in the feta and tomatoes and use your hands to mix and distribute throughout the dough.
Use a 1/4 cup dry measuring cup to scoop out the dough and press the dough down a little into the measuring cup then drop onto baking sheet. Bake in the centre of the oven for 19-22 minutes or until biscuits are a nice golden brown. Make sure to check the bottom of the biscuits to see that they are nicely browned which ensures they are not undercooked in the middle. Enjoy!
Ingredients
Directions
Sift flour and rest of the dry ingredients over a medium bowl. Cut the coconut oil/ butter into the dry ingredients with your fingers or with a pastry cutter until the oil/butter is the size of large peas. Stir in chopped rosemary or thyme.
Place the flour and oil mixture in the refrigerator or freezer for about 20 minutes. Preheat oven to 450 F (425 F convection) and line a baking sheet with parchment. Whisk the milk with the vinegar and slowly pour into to the dry ingredients while you stir dough with a fork.
If the dough is still dry add the rest of the milk. Stir just until a soft dough is formed. Gently mix in the feta and tomatoes and use your hands to mix and distribute throughout the dough.
Use a 1/4 cup dry measuring cup to scoop out the dough and press the dough down a little into the measuring cup then drop onto baking sheet. Bake in the centre of the oven for 19-22 minutes or until biscuits are a nice golden brown. Make sure to check the bottom of the biscuits to see that they are nicely browned which ensures they are not undercooked in the middle. Enjoy!