The Great British Baking Show-Farthing Biscuits Veganized

During the Biscuit episode, Norman baked his Farthing Biscuits.  I've never heard of Farthing Biscuits, my research found that this is a Scottish favorite.  The dough is a pleasure to work with; it's soft and easy to roll.

I made the first dozen using Norman's recipe, and the biscuits where delish.  For my second dozen, I added cinnamon and sugar.  Either way you try, you'll love them with your next cup of tea!


225g (8oz) organic plain flour
225g (8oz) organic self-rising flour
1 t sea salt
1 t organic pure cane sugar
85g (3oz) vegan butter
85g (3oz) vegan shortening (butter flavored)
1/4 cup plus of cold water
1 T organic cinnamon (optional)
1 T organic pure can sugar (optional)


Yields 2 dozen biscuits

Line a large baking sheet with unbleached parchment paper, set-aside.

In a large bowl, combine all of the dry ingredients.  Incorporate the butter and shortening until the mixture resembles fine breadcrumbs.

Pour 1/4 cup of cold water into the mixture until a dough forms.  You can add more water if needed, but try an additional 1 tablespoon at a time.

Refrigerate dough for 15-20 minutes.

Remove dough from the refrigerator and place onto a large, lightly-floured cutting board.

Pre-heat your oven to 350 degrees.

Roll out the dough to a 1/2 inch thickness.  Using a 3 1/2 inch round cutter, cut out biscuits.  Place biscuit rounds onto the cookie sheet, and prick the tops of each round.

Bake for 14-16 minutes; bake the biscuits until dry but not brown.

Cool completely before enjoying.

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