The hardest thing about this recipe is resisting the urge to demolish this entire pan of biscuits when they’re warm and still fresh from the oven.


  • 2 cups all-purpose flour, plus extra for work surface
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • ⅓ cup Unsweetened Plain Cashewmilk Yogurt
  • ½ cup chilled vegan margarine, plus extra for Brushing


Preheat oven to 425° F. Mix together flour, baking powder, and salt in a large bowl. Cut in the chilled margarine and cut it roughly into the flour using a pastry cutter, or with a few pulses of your food processor until mixture is the texture of coarse meal. A few remaining lumps are ok. Take care not to overwork the dough, or let the margarine melt.

Add your Cashewmilk Yogurt and stir with a wooden spoon until just combined. Again, do not overwork or your biscuits will be tough.Transfer the dough to a lightly floured surface and pat into an oblong shape, about 1 1/2 inches thick.

Using a 3 inch floured biscuit cutter (or a glass from your cabinet), cut the biscuits out and place them on a parchment-lined baking sheet (easy clean-up!). Brush the tops lightly with melted margarine and bake for about 12 to 15 minutes, or until they begin to turn golden. Remove biscuits from oven immediately and transfer to a wire rack to cool.

Slather with your favorite jam and Forager Project Cultured Buttery Spread.

Simple Biscuits

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