The beauty of biscuits, apart from being buttery, flaky and delicious, is that they’re the gateway to buttermilk doughnuts, scones and making pastry. So if these are your jam, take a few minutes and learn to make biscuits.
This recipe can be easily modified to a vegan diet. Just substitute butter for vegan butter and buttermilk for oat, soy or almond milk. The key is the temperature. Your fat (butter/vegan butter) has to be cold. Frozen is best. And if not frozen, cold from the fridge will do.