Makes 11 to 12 biscuits

2 1/2 cups unbleached white flour

1 tablespoon baking powder

1 teaspoon unbleached organic sugar

3/4 teaspoon salt

generous 1/4 teaspoon baking soda

1/2 cup vegan butter (such as my homemade palm oil-free Buttah)

Vegan “Buttermilk”:

1 tablespoon lemon juice + soy, hemp or nut milk to make 1 cup

Heat the oven to 450ºF.

Whisk together the flour, baking powder, sugar, salt and baking soda in a medium bowl.  Cut up the Earth Balance into chunks and add to the bowl.  Work them into the flour mixture to make pea-sized pieces. Pour in the Vegan “Buttermilk” and mix together until just combined.  Turn the dough out onto a sheet of floured baking parchment or a floured silicone mat. Pat the dough out into a circle about 3/4” thick.  Cut the dough with a 2 1/2” round biscuit cutter without twisting the cutter in the dough.  Push the scraps gently together and gently pat down again.  Cut as many more biscuits from the scraps as possible.  (Do not over-work the scraps or they will be tough.)

Place the biscuits close together (edges touching) on a small greased cookie sheet and bake about 12 minutes, or until golden brown.  Serve hot!  Leftovers can be warmed in a toaster oven.