Saturday, July 30, 2011

Nectarine Biscuits

Oh. My. God. OMG! Recipes like this make it all worthwhile – the sometimes tiring quest to eat healthier, failures in the kitchen, etc. This recipe combines a flaky biscuit with succulent nectarine, lightly sprinkled with sugar and spice and topped off with a light glaze. It might seem complicated or time consuming but it's not. This is one to serve guests or earn the undying gratitude of your family! The recipe is inspired by the Peach Biscuits from the book Sweet Vegan by Emily Mainquist. It's a beautiful book filled with gorgeous pictures and wonderful recipes. Makes 4-5 biscuits.

1/2 cup whole wheat pastry flour
1/2 cup unbleached flour
1 tsp baking powder
2 TB Earth Balance margarine
1/4 cup plus 2 TB soy milk
2 TB Earth Balance margarine, melted
1-2 ripe nectarines, sliced
Sugar & Spice Sprinkle
1/4 cup Sucanat or other evaporated cane juice
1/2 tsp cinnamon
Mix together and set aside.
2 TB organic fruit spread (I used raspberry)
1 TB water
Mix together and set aside.

Preheat oven to 375 degrees. Prepare baking sheet with parchment paper.

To make biscuits, measure flours and baking powder into bowl of stand mixer. Stir to mix and set speed to medium. Add 1 tablespoon of margarine, mix for about 5 seconds and add final tablespoon of margarine. Add soy milk and mix until soft dough forms. Place on floured surface. I split the dough into fourths and rolled out each to just over 4 inches and then used a muffin cutter to make a nice 4" circle. I had enough leftovers to make one more 4" circle plus a little bite size biscuit.

Place circles on baking sheet and brush with melted margarine. Sprinkle with sugar-spice mixture. Add sliced nectarines to top of each biscuit. Sprinkle again with a bit of sugar-spice. Bake for about 15-20 minutes until lightly browned.

Biscuits headed for the oven. See the little one in the back?
No way am I wasting any of this delicious stuff!

After baking, place on rack to cool. Drizzle glaze over top. Enjoy!

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