Homemade Biscuits

Preheat oven to 450°F. Halve the kumquats. In a medium bowl, combine the kumquats, pomegranate seeds, 1 tbsp lemon juice, and sugar. Toss the fruit well to coat.

Add 1 tbsp lemon juice to the plant-based milk to make “vegan buttermilk.”

In a large mixing bowl, whisk together dry ingredients. Add the chilled butter and use fingers or a pastry cutter to combine until well incorporated. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the “buttermilk” ¼ cup at a time. You may not need all of it. The dough should be slightly sticky but well-combined, just avoid overmixing because that could make the biscuits tough.

Turn the dough onto a lightly floured surface and fold over on itself a few times, hardly kneading. Add more flour as needed to prevent sticking. Form into a 1-inch thick disc, handling as little as possible. Pat the dough down into a 1 inch thick sheet and cut out the biscuits with a round cutter, twisting at the end.

Place biscuits on a baking sheet in two rows, making sure they just touch to help them rise uniformly. Brush the tops with a bit more melted butter. Bake for 10 to 15 minutes or until fluffy and golden brown. When you’re ready to serve top the biscuits with macerated winter fruit.