Whisk the oil, basil, chives, tarragon, salt and pepper in a small bowl to blend. You can use this mixture before you brush any fish before grilling or add the remaining ingredients to the food processor and blend well.
Add more water if you need to thin the consistency.
If using canned, rinse well. If cooking beans, see below.
Add all ingredients to food processor except peanut butter.
Blend until smooth.
Add Peanut Butter, blend well.
Soaking and cooking beans
Rinse beans. Add beans plus a spoonful of salt to water covering the beans about 2-3 inches.
Cover and let sit 12 hours. Rinse and repeat one more time. This is 24 hours process.
Now they are ready to cook. Rinse, add new water (distilled if best) place in the crockpot and cover at least an inch over the beans, this time, do not add salt.
Preheat oven to 450 degrees, add lemon juice to nut milk to make “vegan buttermilk.” Set aside.
Whisk together dry ingredients.
Add cold butter and use a pastry cutter or fork to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
Make a well in the dry ingredients and stir gently while pouring in the nut milk mixture 1/4 cup at a time.
You may not need all of it, stir until slightly combined and sticky.
Turn onto a lightly floured surface, dust the top with a bit of flour and gently turn the dough over on itself 5 times – hardly kneading. Handle as little as possible.
Use a glass cup, push straight down then slightly twist. Place biscuits on a baking sheet, make sure they just touch, it helps them rise uniformly.
Gently press a small divot in the center, this helps them rise evenly, so the middle won’t form a dome.
Bake for 10-15 minutes or until fluffy and slightly golden brown. I dusted with sea salt.
I have also baked it as a loaf, worked for me!
Let cool completely before storing them in an airtight container.
