1. Get ready for magic – Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Mix the dry base – In a large bowl, whisk together flour, baking powder, and salt until well combined.
3. Cut in the butter – Add cold vegan butter cubes and cut into flour using pastry cutter or fork until mixture resembles coarse crumbs with pea-sized pieces.
4. Add the Mediterranean magic – Stir in chopped artichoke hearts and fresh parsley until evenly distributed throughout the flour mixture.
5. Bring it together – Slowly pour in plant milk while stirring gently with fork until dough just comes together (don’t overmix!).
6. Shape gently – Turn onto floured surface and pat into 1-inch thick round. Cut straight down with biscuit cutter (no twisting!).
7. Bake to golden perfection – Place on baking sheet and bake 12-15 minutes until gorgeously golden brown.
8. Serve warm – Let cool just a minute, then serve these sophisticated beauties while they’re still warm and fluffy.

Notes:

• Cold butter is crucial for flaky layers—don’t let it get too warm
• Pat artichokes dry if they seem very wet to prevent soggy dough
• Less handling means fluffier biscuits, so resist the urge to overwork

Storage Tips:

Best served fresh and warm, but leftovers keep for 2 days in airtight container. Reheat gently in 350°F oven for 5 minutes to refresh.

Serving Suggestions:

Perfect with soup, as sophisticated dinner rolls, or split and topped with avocado for a gourmet plant-based meal.

Mix It Up:

Add nutritional yeast for cheesy depth, include fresh dill for extra Mediterranean flavor, or try with sun-dried tomatoes for more complexity.