📖 Instructions

1. Alright, let's tackle the Fig Jam first. In a saucepan, combine the chopped figs, balsamic vinegar (gives it a nice tang, ya know?), a splash of water, and a touch of maple syrup. Simmer this over medium heat, stirring occasionally, until the figs soften and the mixture thickens. This usually takes about 15-20 minutes. You'll know it's ready when it coats the back of a spoon. Set aside to cool – it'll thicken further as it cools, I promise.
2. Now, onto the Cashew Cheese. If you haven’t already, drain those soaked cashews! Place them in a food processor along with the lemon juice (that's where the zing comes from!), nutritional yeast (because, cheesy flavor!), garlic powder, and a pinch of salt. Process until smooth and creamy. You might need to scrape down the sides a couple of times. If it's too thick, add a teaspoon of water at a time until you reach your desired consistency. Taste and adjust seasoning as needed. Trust your gut, and don't be afraid to experiment with the seasonings.
3. Let's get these biscuits going! Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper – makes cleanup a breeze. In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt. The dry ingredients need a good blend!
4. Add the cold butter (cut into cubes!) to the flour mixture. Using a pastry blender or your fingertips (cold hands are key here), cut the butter into the flour until the mixture resembles coarse crumbs. The smaller the butter pieces, the better, for flakier biscuits! If the butter starts to get too warm, pop the bowl into the freezer for a few minutes. Trust me it works.
5. Gently stir in the cashew cheese and buttermilk until just combined. Do NOT overmix! The dough will be shaggy – that's perfectly fine. Overmixing leads to tough biscuits, and we don't want that.
6. Turn the dough out onto a lightly floured surface. Gently pat it down into a 1-inch thick rectangle. Use a biscuit cutter (or a knife, if you're feeling rustic) to cut out the biscuits. Place them onto the prepared baking sheet. If you re-roll the scraps, know that those biscuits won’t rise as high, but they'll still taste amazing.
7. Brush the tops of the biscuits with a little melted butter (optional, but highly recommended!) and sprinkle generously with black pepper. This is what will make em pop!
8. Bake for 15-20 minutes, or until the biscuits are golden brown and have risen nicely. Keep an eye on them – ovens vary!
9. Let the biscuits cool on a wire rack for a few minutes before serving. Split them open and spread generously with the fig jam. Then prepare for an explosion of flavor.