• 1.5 cups gluten-free flour
  • 1/2 cup Melt Organic plant-based butter
  • 1 tbsp water
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tbsp fresh herbs (I used 1/2 tbsp thyme, 1 small sprig rosemary, 1 tbsp oregano, 1 tbsp parsley, 3 leaves sage)
  • 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
  • 1/2 cup vegan parmesan cheese
  • Garnish (optional)
  • more fresh herbs (see notes)


  • In a small bowl mix the flax meal and water together to make a flax “egg”. Let sit for 5 minutes to bind together
  • In your food processor/mixer (or by hand), whisk together the flour, salt, baking powder, and minced herbs
  • Add the butter, flax egg, parmesan cheese, and water until dough forms
  • Transfer the dough to plastic/cling wrap and form into a ball/log and place in the freezer for about 15 minutes
  • Preheat your oven to 350 degrees
  • Roll out the dough to 1/4-inch thickness
  • With a 7-inch round cookie/biscuit cutter, cut out your biscuits and place on a parchment lined baking sheet
  • Bake for 12-15 minutes
  • Option to garnish with more fresh herbs as picture