For years we would celebrate Jim’s birthday with James Beard biscuits included in his meal. The recipe included artery clogging cow’s heavy cream and butter. It was time to try to veganize that classic recipe with some unsweetened MimicCream and Earth Balance Sticks.
The biscuits turned out just a little bit more dense than the original recipe but they were still very nice. The MimicCream worked surprisingly well and we enjoyed them as breakfast sandwiches and with some of my sister’s home made blackberry jam. Delightful!
5 tablespoons melted Earth Balance Sticks
2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon sugar (optional)
1 ½ cups unsweetened MimicCream (super chilled but not frozen)
1. Preheat the oven to 425 degrees. Brush a baking sheet with a little melted Earth Balance. Sift 2 cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 ¼ cups unsweetened MimicCream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup unsweetened MimicCream, little by little.
2. Turn dough onto a floured surface, mound it into a ball and, using a rolling pin or your hands, press it to a thickness of about ¾ inch. Cut into rounds, 2 ½ inches in diameter. Gather dough scraps and continue to make rounds. Dip the top of each round in the remaining melted Earth Balance and arrange on the baking sheet. Bake until golden, 12 to 15 minutes. Serve immediately. Makes about 9 biscuits. Adapted from “James Beard’s American Cookery.”