Herbed Savory Crescent Biscuits

This is a delicious biscuit that is not only somewhat healthy, but easy to make--there is no kneading and rising necessary. You can also make this dough ahead of time and keep it in the fridge for up to two days until needed. What makes these crescents special is that the centers are sprinkled with either fresh rosemary or dried Italian herbs and a touch of nutritional yeast for a slight cheesy taste OR Trader Joe's Everything but the Bagel seasoning for a delicious garlicky taste. I REALLY recommend the Everything but the Bagel version. These crescents are best eaten hot out of the oven.

Makes 24 crescents (you can make half and freeze the other half for later)

Ingredients:

• 2 1/2 cups flour (I used spelt) plus extra for rolling

• 1/2 tsp salt

• 1/2 tsp baking soda

• 1 1/2 tbsp baking powder (6 tsp)

• 2 tsp dry yeast

• 2 tbsp warm water

• 2 scant tbsp maple syrup

• 1/2 cup cashew butter (I used this one)

• 1 cup plant milk (I used almond)

• 1 tsp cider vinegar

Filling Options:

1. Everything but the Bagel Sesame Seasoning Blend + olive oil

2. Italian spice blend (this one or one of your choice) + olive oil + light sprinkle sea salt + (optional nutritional yeast)

3. Fresh rosemary + nutritional yeast + olive oil + sea salt

Note: (To keep these plain, you can brush with vegan butter)

Instructions:

1. Preheat the oven to 425 degrees.

2. Pour the warm water (NOT HOT) over the yeast and set it aside for 5-10 minutes to activate.

3. Pour the vinegar into the plant milk and set aside for 5 minutes (this makes a sour milk).

4. In a medium-sized bowl mix together the dry ingredients: flour, salt, baking soda, and baking powder.

5. Place the cashew butter, maple syrup, soured milk in a Vitamix and blend well. Add the activated yeast and combine on low speed. Pour the wet mixture into the dry ingredients and combine to make a ball. Sprinkle top of dough with a touch more flour as necessary to make a ball. It's ok if it's a little sticky. If you are not using the dough right away, wrap it in plastic wrap and place in fridge for up to 2 days or freezer for up to a month until ready to use. I recommend dividing the dough in half before refrigerating or freezing. (if freezing, thaw dough in fridge before using)

6. When ready to make crescents, divide the dough in half and roll out a 12 inch circle with one half of the dough (keep the other half in the fridge while you do this). Brush the circle with a touch of olive oil, a sprinkle of sea salt (unless you are using Everything but the Bagel-it is already salted), and a sprinkle of fresh rosemary or Italian seasoning and nutritional yeast. For Everything but the Bagel crescent version, use only a touch of olive oil to adhere the seasoning blend. Using a pizza cutter, cut the circle in half both length-wise and width-wise creating 4 wedges. Then cut each fourth into 3 wedges with a total of 12 wedges in all. See photos below. Starting at the wide end of the wedge, roll the dough toward the pointed end creating a crescent roll. Place the crescent on a parchment lined baking dish and continue until all the dough is used. Brush top of dough with a touch more olive oil or plant milk and sprinkle more of the seasoning on top. For the rosemary crescents, sprinkle a touch of nutritional yeast on top.

7. Bake for 8-10 minutes. Serve hot.