These are so good!!! I have made more biscuits in my life than I could ever count and I can't write a biscuit post without a quick walk down memory lane. When I was fresh out of my first year of the Culinary Arts program at the CIC in Charlottetown, I started my internship at the Pearl Eatery in North Rustico, PEI. I'll never forget Maxine Delaney showing me how to make her recipe. Folding the dough over several times to create beautifully flaky, perfect biscuits. This was a daily ritual, one for each guest before their meal...not to mention the time I had to make 300 for a function we did. Oh my.
With all that being said, I am proud of my veganized version and I think, Maxine, you would approve. For my first trial I used Daiya vegan cheddar, and for the 2nd trial I used Parmela Sharp Cheddar. The Parmela is a bit pricier but in this context it was the clear winner, it is aged 60 days and made from cultured cashew milk. Some fresh chopped jalapeño adds lots of flavour, but they aren't at all spicy. Next time I make chili I will be whipping up a batch of these. For the butter I used Melt Organic Buttery Spread. It is my favourite and I recommend checking out their site & products. The cheese and the butter I picked up at Sobeys. Onto the recipe. This is a small batch, double it if you're feeding a crowd.
Yield: 8 - 10 biscuits
Hey! I'm Trisha