- 1 1/2 cups organic white flour
- 1 cup whole wheat flour
- 2 1/2 tsps baking powder
- 1 tsp sea salt
- 1/4 tsp black pepper
- 2 T fresh Italian parsley, chopped
- 1 1/2 T dried rosemary
- 2 tsp dried thyme
- 1/4 cup non-dairy margarne
- 4 oz vegan cream cheese
- 1 cup finely grated carrot
- 3/4 cup non-dairy milk (I used almond, plain, unsweetened)
- 1 tsp apple cider vinegar
Preheat oven to 425. Line baking sheet with parchment paper.
In large bowl whisk the flours, baking powder, salt, pepper and fresh and dried herbs. Cut in the margarine and cream cheese with a pastry cutter or fork. Use your hands to make sure the larger pieces are broken up. Once you have a coarse consistency, add the grated carrot. Then stir in the non-dairy milk and vinegar and mix well with large spoon or spatula. Use your hands to quickly knead the dough.
Spread the dough into rectangular shape about 1 1/2 inches thick. Using either a pastry cutter or rim of small drinking glass. (I dip the rim of glass into flour before cutting into dough.) Cut dough into biscuit shapes and place on parchment.
Bake at 425 about 18-20 minutes till golden. Check bottoms so as not to burn.
These are so tasty! Note: You can add other herbs of your choosing - chives, basil, or add more Italian. Choices are endless. Can also grate some zucchini instead of carrots or use mixture of both.