Herbed Drop Biscuits with Garlic Butter

These biscuits from the Vegan Brunch cookbook are fast, easy and delicious.  We had them warm from the oven with hot soup for dinner.  Of course I couldn't leave well enough alone and topped them with garlic butter.  They are so light and fluffy and super easy to make.

2 cup whole wheat pastry flour
5 teaspoons baking powder
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon salt
3 tablespoons cold shortening
2 tablespoons cold margarine
1 cup almond milk (or your favorite non-dairy milk)





for garlic butter
1 Tb olive oil
1 Tb margarine
1/4-1/2 tsp smoked paprika
4 cloves garlic, diced

Preheat oven to 450 F. Line a baking sheet with parchment paper.

In a large bowl, mix together flour, baking powder, herbs and salt. Cut the shortening and margarine into the flour with your fingers or a pastry blender, until small pebble to marble sized pieces form. Add the milk and use a wooden spoon to mix and form a soft dough.

Use an ice cream scoop or 1/4 cup measuring cup to scoop biscuits onto baking sheet. Bake for 15 minutes.  Meanwhile combine garlic butter ingredients in a small saucepan and cook for a few minutes.  Pull out and brush tops with garlic butter.  Return to oven and bake 3 more minutes or until tops are browned.