Flaky Biscuits With Rosemary Butter

These unique savory biscuits will be a welcome addition to your bread basket anytime an easy, but extra-special bread is the order of the day…or night!

Flaky Biscuits With Rosemary Butter [Vegan]

Serves

18 biscuits

Ingredients

• 1 15.5-ounce can white beans, rinsed and drained
• 2 cups unbleached all-purpose flour, plus about 5 tablespoons more for rolling out the dough
• 1/4 teaspoon sea salt
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 3/4 cup unsweetened non-dairy milk
• 1/4 cup frozen vegetable shortening, cut into 1-inch chunks
• 1/4 cup frozen vegan butter, cut into 1-inch chunks, plus 3 additional tablespoons refrigerated vegan butter
• 1 tablespoon finely chopped fresh rosemary

Preparation

1. Preheat oven to 400°F.  Place white beans in a food processor and process until smooth. Add 2 cups flour, sea salt, baking powder, and baking soda.  Pulse just until mixture is well combined.
2. Add frozen shortening and 1/4 cup frozen butter, and pulse until uniformly distributed and about the size of small peas. Drizzle in milk and pulse a few more times until the dough comes together.  Dough will be a bit sticky.
3. If you prefer to mix the dough by hand, mash the beans with a potato masher until smooth. Then, spray a box grater with non-stick spray and grate both the shortening and the butter into the flour mixture so that it is still very cold when you incorporate it. As you fold and pat the dough, be sure not to let the warmth of your hands melt the frozen shortening and butter.
4. Dust a bread board or other pastry surface (including your countertop) with a couple of tablespoons of flour, transfer dough onto it, and knead the flour into it, adding a couple more tablespoons as necessary. Dust board with about 1 tablespoon more flour if necessary and pat out dough into a rectangle about 3/4-inch thick.  Fold like a business letter or puff pastry by folding in one short side 2/3 of the way across the surface, and then folding the opposite short side back across.
5. Pat out the dough into a 3/4-inch thick rectangle again, turn a quarter turn and repeat the folds. Repeat the entire folding and patting process about four times. After patting out the dough for the last time, cut with a 2-inch biscuit or cookie cutter, gently combining and re-rolling scraps.
6. Meanwhile, melt the remaining 3 tablespoons of butter in a large cast-iron skillet. Pour off all but about a tablespoon and reserve in a small cup or bowl. Add chopped rosemary to the reserved butter and set aside.
7. Lay each biscuit into the skillet and then flip it in order to butter both sides, leaving each biscuit in the skillet and placing them close together. Bake for 12 minutes, brush the tops with reserved rosemary butter, and bake for an additional 3 minutes. Serve immediately.  Store leftovers in an airtight container in the refrigerator.  Reheat for a few minutes at 350 degrees, wrapped in foil.

https://www.onegreenplanet.org/vegan-recipe/flaky-vegan-white-bean-biscuits-with-rosemary-butter/