I've never been a biscuit fan. Biscuits are okay, but usually I find them to be too dry, and as soon as they cool, hard as a brick. The few times I've made biscuits I didn't have much success, so when I want biscuits I buy the ones that pop out of the tube.
I was flipping through Peter Reinhart's Crust and Crumb and I was really surprised to see that he included biscuits--his forte is yeasted bread. His recipe is different from every other biscuit recipe I've made. He uses a laminated dough (layers of butter and pastry)--the same method is used for croissants and puff pastry.
The biscuits are actually really easy to make, and they are truly amazing--light and flaky and super buttery. I'm not even going to make excuses for how much butter is in this recipe--it's a lot. But you get at least 20 or so biscuits, and I found that they were so buttery we ate them without any extra butter. Dave and I each had two, and I froze the rest to eat at other times. I'm hoping they hold up well in the freezer. Maybe I should have frozen the cut but uncooked biscuits, but I didn't think of that until later.
It would be simple to make a vegan version of these. Use vegan margarine and a non-dairy creamer or mimiccream.
The recipe is online here.