Gluten-Free, Vegan & Plant-Based Recipes

Savory Shortbread Herb Biscuits

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  1. Elizabeth says:

    This was absolutely AMAZING. I used Bob’s Red Mill Paleo Flour, Oat Milk Butter and Violife Vegan Parmesan. Wow. Thank You!

  2. Sha says:

    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?

    • Gina Fontana says:

      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.

  3. Nicole says:

    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 🙂

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About the author

Gina Fontana

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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