Warm biscuits whether smothered in gravy or smeared with vegan butter are a delicious addition to any meal. Biscuits and gravy is truly one of the best food pairings ever.  It is up there with strawberries and champagne, chips and salsa, chocolate and anything.  The tricks to making biscuits are having really cold butter and not overworking the dough.  These biscuits are a great change from bread or rolls at dinner.  They are great for sopping up gravy.  You can also serve them for breakfast in place of ordinary toast. The only thing quicker than making them is how fast they will disappear when you serve them.

Prep Time: 10 minutes
Cooking Time: 15-20 minutes
Yield 6-8 biscuits


2 cups flour
2 tsp baking powder
½ teaspoon salt
½ cup vegan butter, chilled and cut into cubes
2/3 cup non-dairy vegan creamer


1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat.

2. Sift the flour, baking powder, and salt into a bowl. Using a fork or pastry blender, cut in the butter until it’s in pieces the size of corn kernels. Add the creamer and mix until just blended.

3. Turn the dough onto a lightly floured countertop, briefly knead until it comes together. Do not overwork the dough or they will be tough.

4. Roll the dough to 3/4-inch thick.  Use a 3-inch biscuit cutter, to cut out six individual biscuits. You can gather the scraps and re-roll to cut out a few more biscuits. Put the biscuits on the baking sheet.

5. Bake for 15 to 20 minutes, until they’re lightly browned on top and up the sides. Remove from oven and let cool.

Variation: add 1 TBL of nutritional yeast to the dry ingredients for a cheesey flavor.

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