Daring Bakers: Biscuits

Soft, flakey biscuits. What could possibly be better? 

Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (aka biscuits) to help us create delicious and perfect batches in our own kitchens!

Thanks to this recipe, I got to try my hand at making biscuits, which are very simple to make and turned out to be very delicious. Although I made mine a little too thin, they still were soft and melted in your mouth. 

Below is the recipe I used, created by Audax Artifex, with a few changes made to veganize the recipe. Enjoy!

1 cup  plain (all-purpose) flour
2 teaspoons baking powder
¼ teaspoon sea salt
2 tablespoons frozen grated Earth Balance Buttery Spread
approximately ½ cup cold Whole Soy & Co. plain yogurt
optional extra soy yogurt, for glazing the tops of the scones
1. Preheat oven to 475°F.
2. Triple sift the dry ingredients into a large bowl.
3. Rub the frozen grated butter into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces.
4. Add nearly all of the liquid at once into the butter mixture and mix until it just forms a sticky dough. The wetter the dough the lighter the biscuits will be!
5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)
6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick. Using a well-floured 2-inch biscuit cutter (or, I used the top of a glass), stamp out without twisting six 2-inch rounds, gently reform the scraps into another ¾ inch layer and cut two more biscuits. Or use a well-floured sharp knife to form squares or wedges as you desire.
7. Place the rounds just touching on a baking dish if you wish to have soft-sided biscuits or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided biscuits. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to your biscuits.
8. Bake in the oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the biscuits are well risen and are lightly coloured on the tops. The biscuits are ready when the sides are set.
9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.

Thanks for the successful challenge this month, Daring Bakers! I loved the biscuits! :)

Much love,


  1. Great job making a vegan biscuit! They look great!!

  2. I de-dairied a few of my batches too. I love that this recipe is so forgiving! Pretty much any liquid seems to work in place of the milk, and any form of margarine. Amazing!

  3. Your biscuits look great! And now I know yogurt will work if I don't have milk!