Put your fancy pants on! Got it? They better have a little extra wiggle room in them, because we are making biscuits.

Please tell me everyone else is absorbed into Downton Abbey as much as I am. So much so that I would like to request that be called ” m’lady” when the occasion is appropriate and I’ll start changing into my formal beaded dinner dress before the proper six course meal is laid out, followed with pungent tea and strong liquor in the parlor. This is feasible, right?


Ok well, if that seems like too much to ask, I’ll tell you what isn’t, orange curd and biscuits! I know that curd is not normally the first weekend recipe to be placed on your docket, but  go ahead and place it there dear reader, because we are getting fancy and simple in here.

Really, the hardest part to making the curd is juicing the oranges. This is time consuming, but fruitful, so have patience dear friend, the end result is well worth it! The biscuits, are quite literally a piece of cake, and when slathered with a little non-dairy butter and sticky sweet orange curd, are the perfect way to pretend you are leasuirely preparing for the next sassy pants ball. Fill your teacup up, stick out that pinky, and pull out your pretty plates, let’s pretend to be prettily proper for an afternoon!

Sweet Orange Curd

makes 1 cup

  • 1 1/4 cup fresh orange juice ( can sub in half bottled as well)
  • 1 1/4 cups granulated or cane sugar
  • 2 tablespoons fresh orange zest
  • 1/4 teaspoon salt
  • 2 tablespoons coconut milk
  • 3 tablespoons corn starch dissolved in 3 T. cold water
  • 2 tablespoons Earth Balance

1. In a small saucepan over medium heat, combine the orange juice, sugar, orange zest and salt, stirring well to dissolve the sugar.

2. After the sugar is dissolved, add the corn starch mixture and the coconut milk, stirring well to combine. Stirring constantly, cook until the mixture begins to thicken and the first few bubbles appear on the surface, about 8 minutes.

3. Add the Earth Balance, and cook, stirring constantly, for several minutes more, or until the mixture resembles a thick pudding.

4. Transfer the mixture to a heat proof dish, cover the surface of the curd with plastic wrap and let cool completely before placing in the refrigerator to chill. Chill lemon curd for 2 hours in the refrigerator before using.

Flaky Vegan Biscuits

(adapted from Aida Mollenkamp’s Keys to the Kitchen)

makes 12

  • 1 1/4 cups whole wheat flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup Earth Balance
  • 3/4 cup almond milk

1. Preheat oven to 425 degrees and arrange rack in middle.

2. Combine flour, baking powder, sugar, salt, and baking soda in a medium bowl and whisk to aerate.

3. Mix in Earth  Balance, using hands or a small spoon, combining ingredients until butter is broken into pea and smaller sized pieces.

4. Add almond milk and combine until moistened.

5. Turn out dough onto lightly floured surface, knead until combined, about 30 seconds. Pat into a rectangle, about 1 inch thick. Cut into 1 1/2 inch squares. Place biscuits in the freezer for 15 to 20 minutes.

6. When ready to bake, place biscuits on baking sheet. Bake until tops are golden, 15 to 18 minutes.