A multipurpose quick bread that is a warm-and-cozy accompaniment to soup, turned into an entree when served with a hearty mushroom gravy, or even made into a breakfast sandwich with vegan sausage. This recipe was veganized from Better Homes and Gardens' New Cook Book, 10th edition.

2 cups flour
1 tablespoon baking powder
2 teaspoons evaporated cane juice sugar
1/4 teaspoon salt
1/2 cup EarthBalance butter
scant cup unsweetened MimiCreme (or 2/3 cup soy milk)

Preheat oven to 450 degrees. Lightly grease a baking sheet. In a bowl, combine flour, baking powder, sugar and salt; mix well. Cut in butter until well distributed and mixture is coarse and mealy. Add Mimicreme and stir until dough comes together. Turn out onto lightly floured surface and knead only 10-12 times to bring together. Roll or pat into 1/2-inch thickness and cut out 2- to 3-inch buscuits. Place on baking sheet and bake in 450-degree oven for about 10 to 12 minutes, or until golden. Serve warm.

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