Vegan Biscuits with Whipped Cream and Jam

I love biscuits the way some people love donuts or cupcakes. They’re amazing savory, with creamy vegan mushroom gravy; maybe a little gourmet, with hint of rosemary or dill. Pair with a little jam, you have a sweet breakfast treat. For even more decadent twist, add vegan whipped cream–and you have a decadent dessert. Call it biscuit with whipped vanilla “cream” and jam, or biscuit strawberry shortcake–it’s a snap to make, and so pretty too.

Note: The cream will be stiffer if you cool in the fridge for 3-4 hours, but the consistency is closer to real whipped cream (looser and mouse-like) than the hydrogenated stuff out of a bottle.

Vegan Biscuits with Whipped “Cream” and Jam

Makes 4 biscuits with cream

Whipped Cream

1 1/2 tbsp sugar or another dry sweetener

1 tbsp chia seeds

1/2 cup soy or almond milk

1/2 block soft tofu

1/2 tsp natural vanilla extract

Biscuits

1 1/4 cup flour

2 tbsp vegan butter

4 tbsp coconut oil

1 tsp baking powder

1/2 cup soy or almond milk

Your favorite berry jam

1. Heat oven to 425 degrees F.

2. In a large bowl, combine flour and baking powder. Add vegan butter and coconut oil and break them apart into pea-sized pieces. Add the milk and mix until just combined. The dough will look crumbly and not smooth.

3. Shape the dough into disks (3″ diameter), put in the oven on a tray lined with parchment paper. Bake for 14-18 minutes.

4. In the meantime, blend all the whipped cream ingredients until nice and fluffy.

5. Serve biscuits warm with just whipped cream and your favorite berry jam. It pairs perfectly with a glass of non dairy milk or with tea!