Even though I served this for breakfast, this simple, sweet plate could easily be served for dessert.
Flaky, tart biscuits studded with lemon, sandwiched around sweet blueberries with coconut cream and tangerine butter.
Sweet Lemon Biscuits with Coconut Cream
1 3/4 cup ap flour, plus more for rolling
1/4 cup organic cane sugar, plus more for sprinkling
3 1/2 tsp baking powder
1/2 tsp salt
zest of one lemon
3 tbl earth balance vegan butter, cold and cubed
3/4 cup soy creamer, plus more for brushing
1-15oz can coconut cream, chilled
3 tbl organic powdered sugar
2 tsp vanilla extract
Preheat the oven to 375.
Combine the flour, sugar, baking powder, salt and lemon zest. Add the butter and use your hands to cut into the flour until it is pea sized. Add the creamer and gently mix into a ball of dough. Lightly flour a surface and roll out the dough until it is 3/4" thick. Use a circle cutter to cut 6- 4" biscuits.
Place on a greased baking sheet and brush with creamer. Sprinkle with sugar and bake for 20 minutes until golden brown and cooked through.
Whip the chilled coconut cream, powdered sugar and vanilla together until on high speed for 5 minutes until slightly thick. Pour over biscuits with blueberry compote.
1 pint fresh blueberries
1 tbl cornstarch
3-4 tbl organic cane sugar, depending on sweetness of the berries
3 tbl water
Toss berries with cornstarch and sugar. Add the water and bring to a boil in a small pot. Boil for 5 minutes until the mixture thickens and the berries cook down.
1/4 cup earth balance, room temperature
zest of 1 tangerine
1 tbl tangerine juice
1 tbl maple syrup
Combine all of the ingredients and chill to allow the flavors to marinate. Serve over warm biscuits.