Plant-based Butter Flaky Biscuits
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
