Sesame Biscuits - For Vegan

The other night I was working at a buffet for 25 people. Our menu was set for Beet Soup or Green Salad as an appetizer, Beef, Mashed Potatoes, and Vegetable Medley as a main course, and Opera Cake with Crème Anglasie as dessert. What we didn't know in advance was there was one vegan in the crowd. We made the beet soup vegan, and kept the cheese out of some of the salad, but the rest was non-vegan. I was put in charge of the vegan meal. I arranged for some vegetables and potatoes to be made without butter. I made a protein and a copy-cat dessert, and even ensured my hors d'oeuvres were vegan. But a lot of people forget about the bread that starts off the meal. It is a small thing, and not everyone goes for the breads, but it is still nice for everyone to have an option. Especially when it is fresh, homemade bread, it is nice to offer something not just thawed from the freezer. We were unsure if the rolls contained milk and/or eggs and/or butter, but presumed they likely did. So I whipped up some vegan biscuits, and even some spreads as a butter alternative. Here is my recipe.

Sesame Tahini Biscuits
1 cup all-purpose (plain) flour
1/2 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon granulated (white) sugar
1 Tablespoon black sesame seeds
additional spiced or dried herbs, as desired
3 Tablespoons tahini (hopefully you have some thing, oily tahini and not thick chalky tahini
1/3 cup water

Blend together the flour, baking powder, salt, sugar, seeds, and any spices you desire. Stir in the tahini and water to form a soft dough, adding slightly more water or flour if needed. It should be a very easy dough to work with. Pat out to about 12 inch thick and cut into eight rounds.
Bake at 400◦F for about ten minutes until golden and tops are crisp. 
Pictured here served with hummus, onion marmalade, and pesto.