From the Cook
From the Cook
From the Cook
1/4
Instructions
1
Preheat oven to 425 degrees F.
2
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.
3
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.
4
Bake for about 20 minutes, until lightly browned. Remove from oven and enjoy warm!
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Tips & Tricks (5)
- Chill Your Dairy-Free Butter 🧊Keep your dairy-free butter in the freezer for 15 minutes before cutting into flour—cold butter creates steam pockets that result in flaky, layered biscuits with superior texture.
- Don't Overwork the Dough 🤚Mix just until the ingredients combine into a shaggy dough; overworking develops gluten and creates tough, dense biscuits instead of tender ones.
- Use Ice Water for Better Rise ❄️Replace room-temperature water with ice water to keep the dough cold and help dairy-free butter maintain its solid structure, promoting maximum height and flakiness.
- Brush with Plant-Based Milk Before Baking 🥛Lightly brush the tops with unsweetened plant-based milk or melted dairy-free butter just before baking to achieve a beautiful golden-brown exterior.
- Bake on a Preheated Baking Sheet 🔥Place your biscuits on a preheated baking sheet to ensure the bottoms brown evenly and develop a crispy exterior while the interiors remain fluffy.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low Sugar
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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