Start with two small onions and a few cloves of garlic. Chop and sautee in a neutral oil like corn or sunflower. Add a generous amount of of parsley, and a teaspoon of smoked paprika. Sautee and stir until the garlic and onions are tender.
At this point you can continue with the recipe or put the base away until you need it. Either way simmer it for 10-15 minutes before serving and then stir in two cups of coconut-almond milk or for a really creamy taste a can of coconut cream.
2 cups flour
1 T baking powder
1 T sugar
1/2 tsp cream of tartar
1/4 tsp salt
1/2 cup fat that is solid at room temperature. (I use lard most often, but the vegan shortenings also work well. Earth Balance and the vegan margarines do not work as they are soft not solid at room temperature)
1 can of coconut cream well shaken
Mix dry ingredients and cut in the fat of your choice. Mix just enough that you have little flakes of fat and flour. Dump in the can of coconut cream and mix lightly until everything is moist. Drop by spoonfuls onto an ungreased cookie sheet and bake at 450 for 10-12 minutes. Makes ~ 12 biscuits.