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Vegan Biscuits

Daisy Biscuits

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


Delicious, savory biscuits with a hint of sweetness. 


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


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

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