Megan Ashley

These were great! I was struck with a craving for Tim Horton's Raisin Tea Biscuits (I haven't had them in years) but did not want to grab one of those as they are not vegan. I made some simple swaps to make the recipe vegan friendly. I substituted the milk for vanilla soy milk, the butter for Earth Balance and a mixture of 1 tablespoon agave nectar and 2 tablespoons vanilla soy milk for the egg wash. I ended up cooking them for about 20 minutes to get the tops to brown. I’m not sure if that was due to the size or me subbing for vegan egg wash but it was easy enough to keep an eye on them. They turned out very good, especially for my first time ever making biscuits. I cut the dough into 8 triangles (it said 8 servings) and they seem pretty huge to me, I will probably cut it into 12 next time.