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
  • 1/3 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • ½ cup chilled Forager Project Vegan Butter, plus extra for brushing


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.

Simple Biscuits with Jam


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