Rosemary Cheddar Biscuits
Prep time
Cook time
Total time
Recipe type: Biscuit, Side Dish, Snack
Serves: 12
For the roasted tomatoes
  • 6 small tomatoes, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh rosemary
  • sea salt and black pepper
For Biscuits
  • 1 cup plain almond milk
  • 1 teaspoon apple cider vinegar
  • 2 cups whole wheat flour
  • 1 teaspoon sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon sea salt
  • 6 tablespoons earth balance or other vegan butter, cold + cubed
  • 4 tablespoons chopped fresh rosemary
  • 4 ounces vegan cheddar cheese, grated
For the Roasted Tomatoes
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. Place tomatoes on baking sheet, drizzle with olive oil, sprinkle with rosemary, salt and pepper. Bake for 20 minutes. Remove from oven and let rest.
For Rosemary-Cheddar Biscuits
  1. Increase oven temperature to 450°.
  2. In a small bowl, combine almond milk and apple cider vinegar to form a curdled "buttermilk."
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and sea salt. Work the cold, cubed butter into the dry ingredients with fingers. You'll know it's evenly dispersed when a coarse meal forms.
  4. Gently mix in the cheddar cheese and rosemary.
  5. Add in the buttermilk and stir until just combined, being careful not to over mix.
  6. Line a large baking sheet with parchment paper. Drop dough in 12 equal mounds onto baking sheet.
  7. Top each mound of dough with a roasted tomato slice.
  8. Bake for 16-18 minutes or until just beginning to turn golden.
  9. Enjoy and store leftovers in fridge or freezer.
Recipe by Blissful Basil at