Vegan Rosemary & Parmesan Biscuits

Posted by in Breads, Breakfast, Christmas, Cooking, Sides, Thanksgiving, Valentine's Day | 0 comments



















Hello & Happy Tuesday!







If there is one thing I can’t live without, it’s carbs. 


The older I get the less I crave sweets and the more I need fresh breads and dream of savory dishes. (However, I love to make sweets!) The exhausting part about breads is that it can take forever for them to rise or sometimes the yeast doesn’t work and the list goes on. 


Biscuits on the other hand, don’t involve any of that hassle and are like a blank canvas that can be flavored with whatever you like! Truffle oil is something I instantly fell in love with. So who wouldn’t want to combine the best of both worlds (carbs and truffle oil)


and the vegan Rosemary & Parmesan Biscuits with truffle maple syrup were born!






What I love about this recipe is that it’s effortless, has aesthetic appeal, great for entertaining, involves minimal ingredients, cheesy, savory with rosemary, and rich with the truffle maple syrup!




If you love staple vegan recipes that don’t disappoint then you’ll love these classic vegan Rosemary & Parmesan Biscuits with truffle maple syrup!









Why this recipe rocks: 





Truffle maple syrup puts it over the top

Minimal ingredients

Aesthetic appeal

Perf for any season 











































Recipe Tutorial 





Yields 8-10 biscuits

Vegan Rosemary & Parmesan Biscuits

20 minPrep Time

20 minCook Time

40 minTotal Time

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  • 2 cups self-rising flour
  • 1/2 cup grated vegan parmesan cheese
  • 1/4 tbsp chopped rosemary
  • 1/2 tbsp sugar
  • 1 tbsp baking powder
  • ΒΌ teaspoon kosher salt
  • fresh pepper (4-5 grinds)
  • 4 tablespoons vegan butter, grated
  • 1/2 cup almond milk, combine with 1tsp apple cider vinegar
  • Truffle Syrup:
  • 1 tbsp truffle oil
  • 4 tbsp maple syrup


  1. Preheat oven to 400 degrees (F). Line a large baking sheet with a piece of parchment paper; set aside.In a large bowl combine the flour, baking powder, sugar, salt, black pepper and chopped rosemary; whisk well to combine. Using a large cheese grater shred the vegan butter into the dry ingredients; use your fingertips to rub the butter into the mix, stopping when the mixture is a coarse meal. Combine the almond milk with apple cider vinegar. Combine with hands until a messy (sticky) ball is formed. Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6-7 times should do it.
  2. Pat the ball down into a 1" thick round, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed.
  3. Place the biscuits on the prepared baking sheet, top each one with additional parmesan and bake for 18-20 minutes, until golden brown. Top with the truffle maple syrup and enjoy!
















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