Biscuits

These biscuits may seem familiar to those who enjoy scones because the remarkably similar texture and preparation methods are comparable.

Biscuits are popular in America – especially the US South, where they are often served as a savory component smothered in a rich gravy. Scones (however you decide to pronounce them) are made with the addition of an egg. Like a biscuit, the internal texture is soft and flaky, but the exterior part of scones tends to be crunchier than their close cousins, thanks to the addition of the egg.

My vegan version is surprisingly light in flavor and texture, and I’ve found that if you include a bit more sugar in the recipe and the vegan ‘egg wash,’ the exterior becomes crunchier…yep…very much like a scone.

I like to cut them in half and serve with a spread in between…something like pesto and slow-roasted tomatoes or something sweet like a delicious marmalade, jam, compote, and a sensuous vanilla cashew cream.

These biscuits should be kept at room temperature for no more than a day; they will dry out and become dense when they are kept longer.

Difficulty: simple
Yield:  makes 8-12