These biscuits are lightly sweetened for use as a dessert. They are perfect for strawberry shortcakes or for topping fruit before baking as a crumble. These shortcakes are quick to make and don’t require any time for rising or letting the dough rest. You can make them earlier in the day and then when it is time for dessert, just slice them open. Or better yet, have one with some fresh fruit preserves for breakfast.  We won’t tell anyone.

Prep Time: 10 minutes
Cooking Time: 15-20 minutes
Yield 10-12 biscuits

2 cups flour
2 tsp baking powder
½ teaspoon salt
2 tablespoons sugar, plus more for sprinkling
½ cup vegan butter, chilled and cut into cubes
2/3 cup non-dairy creamer, plus additional for brushing on biscuits

Directions:

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

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

3. Turn out the dough onto a lightly floured countertop amd briefly knead just until it comes together. Do not overwork the dough or the biscuits will be tough.

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

5. Brush to the tops of the biscuits with a little creamer and sprinkle with a little sugar.

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