Vegan butter. Oxymoronic, right? Butter is made from milk, and milk comes from an animal, so….
I know, not everyone is as used to the concept of “vegan dairy products” as we are around here. Vegan butter is made from various oils but gives the approximate taste and feel of real butter; it comes in tubs to spread and also comes in sticks for baking and cooking.
Back in early September, I ended up with a box of Earth Balance vegan butter sticks. Prepping for my dad’s gluten free, dairy free birthday cake, I grabbed the box in the supermarket, forgetting I didn’t actually need it for the recipe I had chosen. It was a lucky mistake though; when my coconut whipped cream refused to whip because it was too warm, I was able to just mix up a quick batch of vegan buttercream to top the cake with. Of course, this didn’t use up the whole box, so I had extra for my next little project.
Fast forward to this past Friday. I’m trying to tidy up the house, fold laundry, finish up some work and pack for a weekend upstate. But Little Miss is crabby, and asking to watch her show. I turn the television on planning to put on a 20 minute Netflix kids show for her while I shower. The cable box had been left on, and the channel left on the Food Network. As the TV blinks to life, I see the sign for Fix Brothers orchards in good old Columbia County, New York.
Hang on, what?
Long story short, a rerun of Farmhouse Rules was on. The show is your typical cooking show, starring Nancy Fuller – mom, grandmother and traditional cook – set in Columbia County, where she lives. I realize that to most people, this is quaint yet meaningless. For me however, seeing Nancy visit places I’ve been going to my entire life is fairly exciting!
With half an eye on the television and half an eye on my cell phone, I quickly looked up the show and the recipe for the lemon and sugar mini biscuits that were being made on the show…because with so much to do, why wouldn’t I add baking into the mix?
I’m going to link you straight over to the recipe, right HERE.
It’s a pretty quick and easy recipe. I mixed everything, zested the lemons and had the dough in the fridge to chill pretty quickly, and that’s with a two year old dancing around my feet. Once it had a little time to chill, I rolled it out and cut it with a 1.5″ circle cookie cutter while my little assistant looked on. I rolled them a touch thinner than they should have been, but they puffed up nicely in the oven, even with my alteration.
What was my alteration? Vegan butter, of course. In place of butter and buttermilk, I used the Earth Balance vegan butter and cashew milk and I still wound up with relatively moist, fluffy little biscuits. The egg wash across the top gave it some nice color, though you can easily forgo the egg wash to make it fully vegan and not just non dairy. These biscuits are not very sweet, but were absolutely perfect with a little butter or jam on top.
This post is rambling. I’m sorry. But seriously, if you’re a biscuit person, this simple recipe is well worth trying in it’s original format or non dairy.