Name: Simple Biscuits
Prep time: 15 min
Cook time: 15 min
Yield: 6-8 biscuits
Ingredients: 2 cups all-purpose flour, plus extra for work surface; 1 tablespoon baking powder; ¾ teaspoon salt; 1/3 cup Forager Project Unsweetened Plain Cashewmilk Yogurt; ½ cup chilled Forager Project Vegan Butter, plus extra for brushing

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.

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving Size: 6-8 biscuits

Ingredients

2 cups all-purpose flour, plus extra for work surface
1 tablespoon baking powder
¾ teaspoon salt
1/3 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
½ cup chilled Forager Project Vegan Butter, plus extra for brushing

Prep

Preheat oven to 425° F. Mix flour, baking powder, and salt in a large bowl. Cut the chilled Butter and add it to the flour mixture, mixing until you form a coarse meal. A few remaining lumps are ok. Take care not to overwork the dough, or let the butter 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 Butter 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 Vegan Butter.