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For the orange curd:
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1. In a small saucepan over medium heat, combine the orange juice, sugar, orange zest and salt, stirring well to dissolve the sugar.
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2. In a small cup, dissolve the cornstarch in the 3 tablespoons of water. After the sugar is dissolved, add the cornstarch mixture and the coconut milk into the pan, 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.
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3. Add the Earth Balance, and cook, stirring constantly, for several minutes more, or until the mixture resembles a thick pudding.
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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.
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For the biscuits (makes 12):
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1. Preheat oven to 425 F and put rack in the middle position.
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2. Combine flour, baking powder, sugar, salt, and baking soda in a medium bowl and whisk to aerate.
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3. Mix in Earth Balance, using your hands or a small spoon, combining ingredients until butter is broken into pea and smaller sized pieces.
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4. Add almond milk and combine until moistened.
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5. Turn out dough onto a 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.
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6. When ready to bake, place biscuits on a parchment lined baking sheet. Bake until tops are golden, 15 to 18 minutes.
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Recipe adapted from Aida Mollenkamp's Keys to the Kitchen.
