I've been obsessed with biscuits lately. Scones, shortcakes, flaky biscuits--anything that I can throw some fresh fruit and cream on. I found this great recipe for vegan shortcakes. While they are great right out of the oven--delicate crumb, balanced and light vanilla flavor--they did harden up as the day wore on. No bother, I simply split and toasted them. It should be noted too that while the shortcakes are entirely vegan, the whipped cream is not. These would be just as delicious with dairy-free vanilla ice cream.
3 cups strawberries, hulled and sliced¼ cup and 2 T. white sugar, plus more for sprinkling
1 ½ cup all-purpose flour
2 ½ t. baking powder
¼ t. salt
6 T. dairy-free soy margarine, cut into pieces
½ cup unsweetened plain almond milk, soymilk or rice milk
1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment and set aside. In a medium mixing bowl, toss the strawberries with the 2 T. sugar until well coated. Cover and place in the refrigerator for about 20-30 minutes.
2. Meanwhile, make the biscuits. In a big bowl, mix together the remaining ¼ cup sugar, flour, baking powder and salt until well-mixed. Add the dairy-free soy margarine and cut it in until the mixture resembles fine crumbs. Add the non-dairy milk alternative and mix until the dough just begins to hold together and pulls away from the sides of the bowl.
3. On a lightly floured surface, turn out the dough and pat into 8 small round biscuits. Transfer the biscuits to the prepared baking sheet, sprinkle lightly with sugar, and bake about 18-22 minutes, or until golden. Allow the biscuits to cool on the baking sheet. To serve, place two biscuits on each plate with a scoop of whipped cream or dairy-free ice cream and a helping of the sugared strawberries.