Ever ate garlic bread and remember how delicious it 

was, well here's how you can relive the taste in a healthy 

homemade enhanced version... garlic biscuits, all 

natural and defines healthy with every bite, something 

you gotta make on the regular.


1 cup all-purpose unbleached flour or wheat flour or half and half 

1 teaspoon baking powder (aluminum free) 

1/8 teaspoon baking soda (opt) I do not use it and they work just fine without it. 

1/4 teaspoon sea salt 

1/4 cup cold unsalted vegan butter, cut into small pieces 

1/4 cup vegan style milk, or use as needed Preparation

Garlic Butter Recipe

¼ teaspoon of sea salt

1/8 to 1 tsp of dried parsley

½ stick of melted vegan butter 

¼ teaspoon of garlic powder

*You can make your own vegan butter quick and easy, there is a recipe in the recipe section.


 1. Preheat the oven to 375°. Line a baking sheet with parchment paper.

 2. Sift the dry ingredients into a small bowl. Work the butter into the flour with a fork until 

the mixture is crumbly. Mix in the milk a little at a time, adding just enough so that it comes 

together into a smooth ball of dough. Do not overwork the dough. 

3. On a lightly floured work surface, roll the dough into a 7-inch round, 1/2 inch thick. Using 

a 1-inch cookie cutter, press out 12 rounds. Re-roll scraps to make additional biscuits. 

Transfer the rounds to the baking sheet.Bake until the tops are golden and the bottoms 

browned, about 15 minutes. Serve warm. 

Garlic Butter Recipe ½ stick of melted vegan butter ¼ teaspoon of garlic powder ¼ 

teaspoon of sea salt 1/8 to 1 tsp of dried parsley flakes (this all depends on you as a cook). 

Dice your biscuits up into medium pieces and dip them in the butter and parsley flakes.

Using a muffin pan put three to four pieces in each pan and bake at 400 degrees F. for 10 

minutes or until the biscuits are firm and beginning to brown. If you do not want to make

them in a muffin pan just make a biscuit instead and use the same method of dipping them 

in the butter and parsley flakes.

No comments:

Post a Comment