Plant-based Butter Flaky Biscuits


  • Makesabout 8 biscuits
Plant-based Butter Flaky Biscuits

(Photo: Julie Van Rosendaal)

Both Becel Plant-Based Bricks and Sticks and Flora Plant Butter both worked very well in biscuits, behaving very much like butter. At fridge temperature (and at room temperature, in the case of Flora), they were firm enough to grate on the coarse side of a box grater, or cut into pieces to work into the dry ingredients with a fork or your fingers. The resulting biscuits were flaky and light, similar in texture to a butter-based biscuit, though flavour-wise they reminded me of biscuits or crescent rolls from a tube—undoubtedly it was the flavour of the palm oils I recognized.—Julie Van Rosendaal


  • 2 cups all-purpose flour

  • 1 Tbsp baking powder

  • 1/2 tsp salt

  • 1/2 cup Becel Plant-Based Bricks or Sticks, (1 stick) or Flora Plant-based Butter, chilled

  • 3/4 cup + 2 Tbsp milk, or half and half


  • Preheat the oven to 425F. In a large bowl, stir together the flour, baking powder and salt. Cut the margarine into pieces, dropping it into the flour mixture, or mark off 1/2 cup on the side of the brick with a knife, unwrap the end and grate on the coarse side of a box grater into the flour mixture.

  • Toss to combine, or work the margarine into the flour with a fork or your fingers, until the mixture is blended with pieces of fat the size of a blueberry. Add the milk and stir just until the dough comes together. (It may look shaggy—that’s okay.)

  • Gather it all up, pat it out about half an inch thick and fold it over in thirds, as if you were folding a letter. Pat the dough out about an inch thick and cut into wedges, squares or rounds with a knife or cutter. Brush the tops with a bit more milk or cream (there should be enough left in the bottom of the measuring cup) and bake for 15-20 minutes, or until deep golden.