Plant Cream Biscuit
Plant Cream Biscuit
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![Preparation time]()
Prep time5 min![Cooking time]()
Cooking time12 min![Servings]()
Portions8![Difficulty]()
DifficultyEasy
Ingredients
-
3/4 cup Country Crock® Plant Cream, plus extra for brushing
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- 1 tablespoon fresh lemon juice
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
-
1/2 cup Country Crock® Plant Butter Sticks with Avocado Oil, melted
![avocado sticks]()
- 1 tablespoon turbinado sugar
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 475F.
- Mix the Country Crock® Plant Cream and lemon juice in a small bowl, and set aside for 10 minutes, or until the cream starts to curdle.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
- Stir in the melted Country Crock® Plant Butter and plant cream + lemon juice mixture.
- Transfer dough to a clean work surface. Knead the dough a few times and then shape into a square about 1'' tall. Cut the dough into 8 equal size squares. Transfer biscuits onto a baking sheet lined with parchment paper. Brush tops of biscuits generously with plant cream and sprinkle turbinado sugar on top.
- Bake for 12-13 minutes, rotating sheet halfway through baking. The biscuits should be nicely golden brown. Allow biscuits to cool slightly before serving.
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