Daisy Biscuits

~ Plant-Based Persian
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I often feel nostalgic for my childhood. The simpleness of life. Great cartoons, toys, clothes, music, and movies from the 1980s that I enjoy sharing with my children now.

I remember a cookbook that I had as a child that I LOVED. I never actually cooked anything in it other than the Tic Tac Toe Tostadas, but I loved looking at the pictures. I went on Amazon and searched for 1980’s children cookbooks, and I found the cookbook!! I was so excited to show it to my kids. Of course, nothing in it is vegan except the lemonade! 🙂 But have no fear, plant-based alternatives are here.

I easily veganized the daisy biscuit recipe that I always wanted to make as a child but never did. It is a fun breakfast option for kids with no added sugar except in the jam.

Give this recipe a try, and if you ever want to try veganizing a recipe, it is quite easy. There is now a plant-based alternative for every dairy or egg ingredient. It has never been easier to be plant-based.

Stay tuned for more veganized recipes from the 1980’s!

Happiness blooms from within.

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Vegan Biscuits

Daisy Biscuits

  • Author: Plant-Based Persian
  • Total Time: 27 minutes
  • Yield: 15–20 biscuits 1x
  • Diet: Vegan
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Description

Delicious, savory biscuits with a hint of sweetness. 

Ingredients

Units Scale
  • 1/4 cup plant-based butter (I used Miyokos)
  • 1/2 of 8oz package of KiteHill Plain Cream Cheese
  • 2 cups all-purpose flour (plus more for dusting)
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup plant-based milk
  • Favorite Jam

Instructions

  1. Preheat oven to 450 F.
  2. Set out plant-based butter and cream cheese at room temperature for at least 30 minutes to soften.
  3. Combine the all-purpose flour, baking powder and salt in a large bowl.
  4. Add the softened plant-based butter and cream cheese to the large bowl.
  5. Use a pastry blender to combine the plant-based butter and cream cheese with the flour mixture. Continue until the pieces of plant-based butter and cream cheese are cut down to the size of small peas.
  6. Add the plant-based milk to the mixture. Stir with a wooden spoon.
  7. Set out wax paper and sprinkle with all purpose flour (about 2 tsp).
  8. Spoon out the dough onto the wax paper and turn the dough over to coat it in the flour. Use your hands to shape it into a ball.
  9. Sprinkle flour on a rolling pin. Roll out the dough until about 1/2 inch thick.
  10. Use a 2-3 inch circular cookie cutter or biscuit cutter (dipped in flour) to cut the dough into circular shapes.
  11. Remove scraps of dough from around the cut biscuits and repeat process to cut more biscuits.
  12. To make the daisy design, use kitchen scissors to make 5 small cuts around the edge of each biscuit.
  13. Use your thumb to make a thumbprint in the center of each biscuit.
  14. Spoon a little jelly into the center of each biscuit.
  15. Place on a cookie sheet and bake for 10-12 minutes until lightly golden.

Notes

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast
  • Cuisine: American

Keywords: Vegan, Plant-based, Biscuits, Dairy-Free