Preheat oven to 425 degrees F.

In a large bowl, mix together flour, salt, baking powder, and sugar. Using your fingertips, cut the dairy-free butter into the mixture. It should begin to resemble breadcrumbs. Pour in the water and mix until you have a soft dough.

To make the drop biscuits, drop dough by the spoonful onto a greased baking sheet. For more consistently shaped biscuits, fill the cups of a greased muffin tin about two-thirds full.

Bake for about 20 minutes, until lightly browned. Remove from oven and enjoy warm!