Instructions

1. Soak 1/4 cup of cashews in water, just enough to cover them. Soak for 30 minutes. Measure out the vegan butter and put on parchment paper or a paper plate. Cut butter into small (1/4 inch pieces). No need to measure 🙂 Put in the freezer for 15 minutes.
2. Mix flour, baking powder, sea salt, and sugar together in a bowl.
3. Once 15 minutes have passed, remove butter from freezer and put into the dry mix bowl. Mix butter with your hands until the mix has become clumpy.
4. Add in egg replacement and “ricotta cheese”. Mix with hands.
5. Slowly add “buttermilk” and mix up each time you do. You’re going to want to have a sticky mix. You may not use all your buttermilk. It all depends on the brand of flour, as well as whether or not you weighed your flour (I didn’t, which is probably why I didn’t use all my buttermilk).
6. Once it’s sticky, I mean “really difficult to remove the mix from your hands” sticky, you’ll need to wash your hands. Either on your counter top or on a large cutting board, sprinkle some flour and flip that bowl upside down to release all of the mix onto the surface.
7. DO NOT MASSAGE MIX. You simply need to create a 2″ high circle out of the mix and cut it into circles using a deep biscuit cutter.
8. You should get about 7-8 biscuits, but you might get more if you measure your flour.
9. As you cut them, align them on a cookie sheet so that they “kiss” – not touch completely.
10. Bake for 15 minutes at 350 and voila! You’ll have nice fluffy biscuits in no time! Just let them sit for about 5 minutes before eating to prevent them from completely falling apart mid-bite.