Try these simple olive herb biscuits for the holidays and BEYOND. Crispy on the outside, chewy on the inside and they’re gluten-free too but no one will know the difference! I LOVE making and baking homemade breads but the process does not have to be time-consuming or  difficult. With a little help from our friend, Bob (of Bob’s Red Mill) we can create these tasty drop biscuits with custom flavorings. It’s an EASY recipe because you mix it in one bowl by hand, drop them onto a baking sheet and you’ll be eating warm biscuits in no time. No fuss. No mess. YES!

Olive Herb Biscuits

vegan+gluten-free
makes 24 biscuits

Ingredients:

1/2 cup sun-dried tomatoes
1/4 cup olives
1 tablespoon rosemary, fresh
1 package of Bob’s Red Mill Homemade Wonderful Bread Mix (gluten-free)
1 teaspoon sea salt
1 2/3 cups plant-based milk, warmed (approx 110℉) soy, rice or almond
3 tablespoons flax seeds, ground
9 tablespoons+ purified water, warm (approx 110℉) Flax seeds+water=3/4 C
1/4 cup vegetable oil
1 teaspoon cider vinegar

Preparation:
Preheat oven to 375℉.
Grease a large baking sheet or use a Silpat if you have one.
In a food processor finely chop the tomatoes, olives, and rosemary and set aside.
Place the contents of the bread mix in a large bowl with the salt and mix to incorporate.
Inside a separate small bowl mix the yeast packet that comes in the bread mix with warm milk and let stand for 5 minutes.
To the bread mix in the large bowl add ground flax seeds, oil, vinegar, and
yeast mixture. Mix with a heavy wooden spoon.
While mixing add the chopped olives, tomatoes, and rosemary.
Drop soup-spoon sized dough onto the cookie sheet.
Bake for 20 minutes or until done.
Turn out on a wire rack to cool.
Serve warm with Earth Balance buttery spread. Mmmmmmmm

mTips: Make in advance and freeze in gallon size freezer bags, pull out 1-2 hours before the meal to defrost. Once defrosted, re-heat in an oven set on 250 degrees for 15-20 minutes.

Also, feel free to play with other flavor choices like thyme, oregano and roasted garlic or minced sage and grated cheddar cheese (dairy or non-dairy). The combinations are limitless. You may also choose to leave the flavorings out of just a few biscuits so you have a plain option on hand as well.