With my vegan eating going so well I've been excited to explore new foods that I can make using vegan ingredients I've discovered. One of these is the butter substitute from Earth Balance. It tastes butter-y, the texture is perfect, and I have yet to find a recipe where it doesn't work just as well as normal butter. These biscuits are just as light and fluffy as any others I've made and far less in calorie content. I might as well throw in the fact that they make your kitchen smell positively heavenly! The most important thing to remember is to NOT OVER MIX THE DOUGH. Ever. Don't do it. You'll want to, but I promise it's not a good idea, unless you enjoy eating honey biscuit flavored hockey pucks.
If the thought of eating vegan puts you off you can always use normal butter and milk and I'm sure you will find these biscuits just as satisfactory!
STRAWBERRY & "HONEY" VEGAN BISCUITS
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tsp salt
- 1/4 cup agave nectar
- 1 tsp ground cinnamon
- 8 tablespoons butter substitute chilled and cut into 1/4 inch cubes
- 1/3 cup finely diced fresh strawberries
- 3/4 cup milk substitute (I used plain almond milk but believe this will work with soy milk as well)
- optional: decorating sugar for garnish
Lightly flour a flat surface to continue kneading the dough. This is the part where it's very important not to over mix! Add flour as needed to keep from sticking until your strawberries are fully incorporated with the rest of the dough. Using your hands, mold the dough until it's about a 1/2 inch think. Cut into rounds using a cookie cutter and place on an ungreased baking sheet. At this point if you have sugar feel free to sprinkle a little bit on the tops of your biscuits. Pop the biscuits in the oven for about ten minutes or until golden brown. Enjoy with your favorite buttery spread or a little extra strawberry jam and honey.