• Preheat oven to 450 degrees (I know, it’s hot!)

• Prepare the butter! The secret to excellent biscuits is COLD BUTTER. Really cold. And sliced thin to make it mix in well. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.

• Combine the dry ingredients in a large bowl.  Using a pastry cutter to cut cold butter into flour mixture. Don’t go too crazy here – you want to see small, pea-sized pieces of butter throughout the dough.

• Add in the milk and vegan egg and mix just until the ingredients are combined. The dough will be sticky but don’t keep working it. You should be able to see the butter pieces in the dough.

• Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won’t stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.

• Gently roll the dough out to 3/4 – 1 inch thickness and cut with a biscuit cutter or a glass. 5-6 is normal.

• Place the biscuits on a lightly greased baking sheet or parchment lined (or Sit Pat covered, preferred) baking sheet and bake for 10 to 15 minutes or until golden brown on top. They’re thick… and dense… so watch them closely.

• Remember, too, the bottom browns faster than the top.

• For extra yumminess, brush the tops of the biscuits with melted butter…

• Serve hot!

• Or – cut them in half, and stack a vegan egg made with a silicone ring (perfect shape and size!, a vegan sausage, and a slice of vegan cheese… cover in foil… bake 10 minutes to melt everything.

• BONUS POINTS for the vegan sausage egg and cheese combo pack. MMMMMMM.

BUEN PROVECHO!