Theresa, the added fat in the heavy cream contributes significantly to the moistness and tenderness of these biscuits. You might have better luck substituting almond or soy milk into a biscuit recipe that calls for regular milk and butter. You could certainly add fresh herbs to this type of recipe and substitute a non-dairy margarine such as Earth Balance Vegan Buttery Sticks for the butter. Here's a biscuit recipe that I think would work well for this. Barb@KAF

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