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,

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