Egg-less Egg Biscuits!

Egg biscuits without eggs? I envision a mob of Italian grandmothers amassing as I write, preparing to burn me at the stake for committing such a heinous food crime.

Well, it was all for a good cause. These little biscuits are delicious and perfect in texture. Not too crunchy, nor too chewy, they are just right. Topped with an orange glaze and fresh orange zest for just the perfect hint of sweetness and tartness. Seriously, folks! I was doing the Charlie Brown dance in my kitchen after tasting these!

A note about substituting tofu for the eggs. You must use an aseptic tofu. What? There are different types of tofu. The tofu that you see in the produce section of most stores, is packed in water and is very good for stir fry dishes. The kind I use for baking is called Mori-Nu and comes in a little box that does not have to be refrigerated, although Whole Foods keeps it refrigerated. Cut open the box and measure out what you need and put in a blender with a small amount of the milk from the recipe. Blend until smooth and creamy before adding it to the batter. This nifty tofu can also be the base for cheese sauces with the right seasonings.

Here's the Egg Biscuit recipe that was passed down to me by my Italian Mother-in-law (with a few of my own alterations):

Tarale: Egg Biscuits

3 cups flour

1/2 cup sugar

3 tsp baking powder

2 eggs ( 1/2 cup Mori-Nu Silken extra firm tofu, blended)

1 tsp vanilla

1/2 cup oil

1/2 cup milk (soy, rice or almond)

Glaze

2 cups confectioners sugar

3-4 tbsp fresh orange juice

Orange zest

Mix dry ingredients, add wet ingredients to form dough. Roll about 1 tbsp of dough into thin cylinder & tuck ends into center to form round biscuit. Bake on ungreased sheet at 350 degrees for 20-25 minutes or until light golden in color. Cool completely before glazing. For glaze use hand mixer to incorporate orange juice into sugar. Consistency should be spreadable but not too soupy. Add your zest right away after frosting each biscuit as the glaze will harden.