Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
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Make these gorgeous savory shortbread herb biscuits to go along with any meal! Made in just 30 minutes and with only seven ingredients. Gluten-free, vegan.
post updated: 4/1/24
Table of Contents
ToggleThis is a sponsored post written by me on behalf of Melt Organic. The opinions and text are all mine. The Melt product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much!
And so, let the non-traditional shortbread recipe experiment commence. I’m sure you’ve indugled a time or two in your favorite shortbread cookies- I mean, how could you not love some shortbread cookies? So I wanted to take my love for shortbread and it into a savory, herby, melt-in-your-mouth deliciously perfect recipe to pair with any meal or eat as a snack!
I am happy to report that the shortbread experiment was a huge success! Now I do want to point out, these biscuits aren’t the big and fluffy kind you might think of immedietly when you hear the word biscuits… these Savory Shorbread Herb Biscuits are kind of a mix between biscuits, cookies, and crackers and aren’t they super cute with those herbs on top?
The savory shortbread herb biscuits would make a stunning appetizer at your next gathering, tea party (do people still have tea parties well into adulthood?), or shower (bridal, baby…) and they are really simple to make compared to how involved they look. Promise.
Traditionally shortbread isn’t gluten-free, or vegan- but here I am showing you a delicious gluten-free AND vegan shortbread recipe using Melt Organic rich and creamy plant-based butter! Melt plant-based butter imitates the creaminess of real butter. It’s organic, non-GMO, and contains good fats that actually help your body turn into energy without the cholesterol. Now that’s better butter my friend!
With only seven ingredients and 12 minutes needed to bake, these Savory Shortbread Herb Biscuits are easy to whip up in no time any day of the week! I really love the texture of Melt butter, it’s really perfect in this recipe. And it’s creamy enough to enjoy as you normally would. Read more about the amazing benefits of Melt Organic Plant-Based Butter on their website.
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 a 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 and bake for 12-15 minutes. Garnish with more fresh herbs as pictured if desired.
Just as an fyi, the herbs placed on top are optional. They do make for a super cute display, but they aren’t baked into the shortbread because I found the oven makes them brown and crispy. SO, the decorating is optional but does look super cute. I found the fresh parsley to work the best if you wanted to bake one of the herbs into the shortbread.
I hope you enjoy these Savory Shortbread Herb Biscuits as much as I do! I love to see your re-creations so be sure to tag me on Instagram or Facebook!
This recipe was inspired by and adapted from The View From Great Island.
Make these gorgeous savory shortbread herb biscuits to go along with any meal! Made in just 30 minutes and with only seven ingredients. Gluten-free, vegan.
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 a 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 and bake for 12-15 minutes. Garnish with more fresh herbs as pictured if desired.
* Sponsored by Melt Organic Plant-Based Butter.
** This recipe was inspired by and adapted from The View From Great Island.
*** Just as an fyi, the herbs placed on top are optional. They do make for a super cute display, but they aren't baked into the shortbread because I found the oven makes them brown and crispy. SO, the decorating is optional- but does look super cute. I found the fresh parsley to work the best if you wanted to bake one of the herbs into the shortbread.
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Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
Read our privacy policy for how we collect and use your information.
By subscribing to the Healthy Little Vittles email list, you agree to receive updates, recipes, affiliate products, and stay in the know about other fun stuff going on at Healthy Little Vittles, right to your inbox! Enter your email and I'll send the free ebook right over!
"So, whether you eat or drink, or whatever you do, do all to the glory of God".
- 1 Corinthians 10:31
This was absolutely AMAZING. I used Bob’s Red Mill Paleo Flour, Oat Milk Butter and Violife Vegan Parmesan. Wow. Thank You!
Hi Elizabeth! I’m so glad you enjoyed this recipe! 😁
I don’t have vegan cheese (not sold where I’m at) and can’t use nutritional yeast either due to wanting to make these for a kidney patient (all other ingredients are ok). How can I substitute the bulk of volume for cheese?
Hi there! You could leave out the cheese and I think these would still taste amazing! Or you could try nutritional yeast for a little bit of that cheesy flavor.
These look so wonderful! So is that 1 tbsp of herbs total? You mentioned that you used “1/2 tbsp thyme, 1 small sprig rosemary, 1 tbsp oregano, 1 tbsp parsley, 3 leaves sage”. Did you use all of that in one batch? Or did you mince all of those herbs and then take 1 tbsp out of it? Thank you 🙂
I have the same question…how many Tablespoons total of minced herb goes into the dough?