2 cups all-purpose flour (or Bob’s Red Mill gluten-free flour)
1/4 cup nutritional yeast
1 tbsp baking powder
1/2 tsp baking soda
1 tsp garlic powder
1/4 tsp salt
1/4 cup cold vegan butter (or coconut oil)
2 cloves garlic, minced
3 tbsp chives, chopped
3 tbsp rosemary, chopped
Pre-heat oven to 450F.
Measure out milk in a liquid measuring cup and add lemon juice (let sit for 5 minutes).
Combine flour, nutritional yeast, baking powder, baking soda, garlic powder and salt in a large bowl and whisk to combine.
Add the butter, garlic, chives and rosemary and use a pastry cutter or fork to cut the butter in until it has a mealy appearance and the butter chunks are pea sized.
Make a well in the dry ingredients and use a wooden spoon to mix the milk mixture in 1/4 c at a time (only use as much as you need to form a sticky dough).
Turn the dough onto a lightly floured surface, dusting the top of the dough with a bit of flour. Gently fold the dough over 5 or 6 times, very gently kneading it.
Form into a 1-inch-thick disk, handling it as little as possible. Using a biscuit cutter, cut out biscuits by pressing down and twisting slightly.
Place them on the baking sheet lined with parchment paper approx. 1 inch apart. Gently reform the dough scraps and punch out more. Do this until all the dough is used up.
Push with your two fingers into the top of each biscuit to form a divot. This will help the biscuits rise evenly. Brush the tops of the biscuits with melted vegan butter (or oil). 10. Bake for 12-15 minutes or until fluffy and lightly golden brown.
Remove from oven and let cool for a couple minutes.