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recipe image Mushroom Bolognese

Plant Cream Biscuit

Plant Cream Biscuit

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  • Prep time5 min
  • Cooking time12 min
  • Portions8
  • DifficultyEasy


  • 3/4 cup Country Crock® Plant Cream, plus extra for brushing
  • 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
  • 1 tablespoon turbinado sugar

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 475F.
  2. 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.
  3. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
  4. Stir in the melted Country Crock® Plant Butter and plant cream + lemon juice mixture.
  5. 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.
  6. 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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