{"id":7220,"date":"2017-04-26T10:36:15","date_gmt":"2017-04-26T17:36:15","guid":{"rendered":"http:\/\/lifeandhealth.wordifysites.com\/?p=7220"},"modified":"2017-05-09T14:52:45","modified_gmt":"2017-05-09T21:52:45","slug":"veganish-week-5-citrus-cream-biscuits","status":"publish","type":"post","link":"https:\/\/lifeandhealth.org\/food\/nutrition\/veganish-week-5-citrus-cream-biscuits\/107220.html","title":{"rendered":"Vegan-ish, Week 5: Citrus Cream Biscuits"},"content":{"rendered":"

Time to try a dessert!<\/p>\n

Citrus cream biscuits called out to me from the pages of \u201cFrom Plant to Plate\u201d as I am a notorious lover of all things biscuit. For me, the ideal biscuit, sweet or savory, is pleasantly buttery and crispy on the outside, but still light and fluffy on the inside.<\/span><\/p>\n

The recipe acknowledges that vegan biscuits tend to be dry, but promises a lovely and tender result. For true?<\/span><\/p>\n

THE COOK<\/strong><\/h2>\n

I was a bit worried when choosing this recipe, only because I don\u2019t bake much. But there is something alluring about the precision of baking that calls to my hyper-organized and methodical nature.<\/span><\/p>\n

The best part about making this dish: zesting the orange and lemon. The smell of the fruity citrus alone had me eager to try the finished product.<\/span><\/p>\n

I did find the dough a bit stickier than I had anticipated, which made rolling them up a bit of a challenge. But I powered through and in a matter of minutes, the kitchen started to fill with the aroma of baked goods. Not a bad way to spend a rainy afternoon.<\/span><\/p>\n

THE TASTE<\/strong><\/h2>\n

There is a clear-but-subtle note of citrus from the lemon and orange that I loved. Before baking, I elected to roll the dough in sugar (a presented option in the recipe) that made for a delicious crunchy outer shell.<\/span><\/p>\n

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Admittedly, the crust of the biscuits ended up a bit harder than I had hoped. Mostly my fault, as I left them in the oven a bit longer than instructed. But true to the cookbook\u2019s word, the inside was nice and soft.<\/span><\/p>\n

These biscuits go great with berries. As you can see, I elected to pair them with blueberries and strawberries, which really went great against the citrus flavor from the orange and lemon zest.<\/span><\/p>\n

THE VERDICT<\/strong><\/h2>\n

The resulting biscuit felt and tasted much more like a scone than a biscuit but the flavors were on point. It was definitely not dry, but I wouldn\u2019t call it moist either. And I\u2019m still not sure where the \u201ccream\u201d in citrus cream biscuits comes from. But a rose by any other name, right?<\/span><\/p>\n

I\u2019m sure you sacrifice some moistness and texture without butter, but the coconut milk does wonders for this dish. Whip these up for your kids — or yourself — if you want a better alternative to the insanely sweet cookies and pastries that they go crazy for. Although you may want to avoid the the sugar-highs and eventual crashes by skipping the sugar-rolling step.<\/span><\/p>\n

If you\u2019re only feeling vegan-<\/span>ish<\/span><\/i>, these biscuits could be a great base for a touch of chocolate sauce, whipped cream or even ice cream.<\/span><\/p>\n

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Click to read Jason\u2019s other “Vegan-ish” articles:<\/p>\n