Quick Biscuits with Maple Butter

These are the biscuits that I made with the dreamy cream scones to use up my leftover Thanksgiving whipped cream and I had very low expectations for them because the picture in the NYTimes made them look just like any other lesser biscuit. Low and flat and not particularly flaky. But then I made them with butter and cream, not margarine and grain milk. and you better believe these were so packed with butter and cream that it was like eating a flaky, salty stick of butter and if you are into that thing, well, then you can imagine it being pretty amazing. So much for being "well."

We didn't try out the whipped maple butter, but trust me, these don't need it.

From the NYTimes Well Thanksgiving blog 2012:

http://www.nytimes.com/interactive/2012/11/12/health/20121111_vegetarian-thanksgiving.html#Quick_Biscuits_With_Maple_%E2%80%9CButter%E2%80%9D

Ingredients:

For the biscuits:

2 C. all-purpose flour, plus extra for work surface

1 T. baking powder

3/4 tsp. salt

1/2 C. vegan margarine... or ahem butter...

3/4 C. soy, almond or rice milk... or real milk, or cream...

For the "maple butter":

1 C. vegan margarine, at room temperature

1/4 C. maple syrup

Directions:

1. Preheat oven to 375 degrees. 

2. Whisk together flour, baking powder and salt in a large bowl. Add margarine and cut it roughly into flour using a pastry cutter, until mixture is the texture of coarse meal with a few larger margarine lumps. Add nondairy milk and stir with a wooden spoon until just combined. Do not overwork.

3. Transfer the dough to a lightly floured surface and pat into an oblong shape, about 1 inch thick. Using a 2 1/2-inch floured cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet (or just cut them into wedges). Brush the tops lightly with melted margarine and bake for about 12 to 15 minutes, or until they begin to turn golden. Remove biscuits from oven immediately and transfer to a wire rack to cool.

5. Make the maple “butter.” In a mixing bowl, using a whisk or electric mixer, whip margarine with maple syrup until light and fluffy. Refrigerate until serving.