Sun-Dried Tomato and Herb Biscuits

For many years now, I have been fondly referred to as the biscuit queen. After much practice with many types of flours, combinations and techniques, I seem to have essentially mastered the art of quick breads. These ones from Blissful Basil caught my eye because they were vegan and included oat flour along with some of my favorite herbs. I also could not resist the idea of sun-dried tomatoes and I assure you they are a staple in my kitchen because one never knows when the urge might hit me to include some in a dish. The sun-dried tomatoes really gave these easy biscuits an extra boost of tangy flavor along with the underlying hint of dried herbs present. Slightly crispy on the outside and flaky soft inside, serve them for breakfast or alongside soups, pasta, curries or any other dinner that just cries out for some bread on the side.

I made my own oat flour for the recipe because it takes little time at all and it is a bit coarser than store-bought versions. As I enjoy little bites, I think next time I might cut them into smaller rounds and adjust the baking time accordingly.

Sun-Dried Tomato and Herb Biscuits

Recipe by Lisa Turner
Adapted from Blissful Basil: Over 100 Plant-Powered Recipes to Unearth Vibrancy, Health, and Happiness
Published on May 17, 2018

Vegan breakfast or dinner sun-dried tomato and herb biscuits made with oat flour

Preparation: 15 minutes
Cooking time: 20 to 22 minutes

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Ingredients:

scant 1/4 cup sun-dried tomatoes
1 tablespoon ground flax seed
1/2 cup unsweetened almond milk
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 1/2 cups oat flour, or as needed (*see note)
1/4 cup almond flour
1/4 cup nutritional yeast
1 1/2 teaspoons baking powder
2/3 teaspoon dried rosemary
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon fresh cracked black pepper

Instructions:

Soak the sun-dried tomatoes in hot water for 30 to 40 minutes. Drain and finely chop. Set aside.
Meanwhile, whisk together the flax seed and 1 tablespoon of warm water in a medium bowl, and set aside for 10 minutes to thicken. Next whisk in the almond milk, olive oil and apple cider vinegar.
In a large bowl, whisk together the oat and almond flours, nutritional yeast, baking powder, dried herbs, sea salt and black pepper. Stir in the chopped sun-dried tomatoes until everything is well combined.
Make a well in the center of the dry ingredients and gradually pour in the liquid ingredients. Gently fold until the dough comes together and is soft and loose. Add a bit more water if too dry or a little more flour if too sticky. Let the dough rest for 15 minutes so that flour is absorbed.
Line a baking sheet with parchment paper and preheat an oven to 450°F.
Turn the dough out onto a lightly floured piece of parchment paper, knead for a minute until the dough comes together, and then pat down and form into a roughly 3/4-inch thick round. Lightly grease a 3-inch circular cookie cutter and push into the dough to create rounds. Transfer each round to the prepared baking sheet. Gently reform the dough and cut the remainder into more rounds. The biscuits should be close together in the middle of the baking sheet.
Bake for 20 to 22 minutes until the tops of the biscuits are golden brown and the bottoms are lightly browned. Transfer the biscuits to a wire rack to cool briefly and serve warm. I enjoyed them with a pat of butter but they are tasty just as is.
*Note: To make your own oat flour, add a few cups of rolled oats to a food processor and process for a few minutes until it has the consistency of a slightly coarse flour. Any flour that is not used for the biscuits will keep well in the refrigerator in a sealed glass container.