A while back, I made some really decadent sweet potato biscuits, spread with a maple butter I whipped together. They were seriously the hit of the party, and soon I had requests to make it at other functions. Well, too bad those were full of saturated fat from cow’s milk and butter, and I don’t bake like that anymore! But I’ve discovered my secret weapon when it comes to reproducing a flaky, tender crumb – I use Earth Balance vegan… Read more »