Vegan Quick Buttery Biscuits with Whipped Maple Butter

By HazyWaters

Read more at: http://www.foodnetwork.com/recipes/southern-skillet-black-eyed-peas-with-quick-buttery-biscuits.html?oc=linkback.

Recipe courtesy of Chloe Coscarelli

Ingredients

• Biscuit:
• 2 cups all-purpose flour, plus extra for the work surface
• 1 tablespoon baking powder
• 3/4 teaspoon fine salt
• 1/2 cup vegan margarine, plus extra melted margarine, for brushing
• 3/4 cup soy, almond or rice milk
• 1/3 cup sliced scallions
• Whipped Maple Butter:
• 1 cup vegan margarine, at room temperature
• 1/4 cup maple syrup

Preparation

Step 1

Preheat the oven to 375 degrees F.

Add the flour, baking powder and salt to a food processor and pulse for about 5 seconds until the ingredients are combined. Add the margarine and pulse until the mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add the nondairy milk and pulse a few times until just combined. Do not overwork. Mix in the scallions.

Transfer the dough to a lightly floured surface and pat into an oblong shape about 1 inch thick. Using a floured 2 1/2-inch round cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with some melted margarine and bake for 15 minutes. Remove the biscuits from the oven, brush again with melted margarine and transfer to a wire rack to cool.

Whipped Maple Butter:
In a mixing bowl, using a whisk or electric mixer, whip the margarine with the maple syrup until light and fluffy. Refrigerate until serving.