Un-Believably-Better Biscuits

If you learn anything from me it is that you need these in your life.

Whoever said you need butter to make a biscuit, has never actually lived! Every time they come out Crispy on the outside and soft on the inside. Its almost like your a professional baker. You’ll be craving these the minute their gone so make sure you yell pass the biscuits first at the table and take definitely take two or three for yourself!

Although they take some work, they complete the meal. I also like to use them to make sandwiches, for veggie soups, and they go great with a breakfast tofu scramble! -Especially if you like your scramble on the spicier side!

Im not going to waist too much time with this recipe you need to just drop everything right now and start making them!

Roll that Beautiful Biscuit Bowl! 

Unbelievably Better Biscuits

You’ll never have a better biscuit!
Prep Time19 mins
Cook Time11 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: gluten free, Organic, plant based, recipe, Thanksgiving, wfpb
Servings: 9
Author: teddieddie


  • 2 Cups Whole Wheat Pastry Flour Sprouted
  • +1/2 Cup Flour for dusting
  • 1/2 tsp Baking Soda Aluminum Free
  • 1 tbsp Baking Powder Aluminum Free
  • 2/3 Cups Cashews or Walnuts
  • 2 tbsp Water
  • 1 cup Non-Dairy Milk Oat milk if possible



  • Preheat the oven to 400 Degrees Fahrenheit. Line a baking sheet with parchment paper, or use an areated pan. 


  • The 2 cups of flour, baking soda, baking powder, and salt into a bowl. In a food processor, blend the cashews and  water until they form a dry clump of cashew butter. Remove the cashew butter from the food processor (no need to clean it) and place it in a small  bowl. 


  • Add all the dry  Ingredients  to the food processor. Crumble the cashew butter uniformly on top of the dry ingredients. Pulse the food processor a few times until the mixture has  a mealy consistency; start with about 8 quick pulses. Add the oat milk ad mix until just combined.

Form The Dough

  • Turn the dough out into a floured board. Gently pat the dough out with our hands–not a rolling pin–  until its a thickness of about 1/2 inch. Gently and lightly fold the dough about 5 times over itself. 


  • Down on the dough until it is 1 inch thick. Use a round cutter, about 2 to 2 1/2 inches in diameter–a drinking glass will do– cut the dough into rounds. Knead scraps together to make more rounds and use up all the dough. If you prefer soft sides on your biscuits make sure you place the biscuits touching each other. If you like a good full crust, space them about 1 inch (they’re gunna grow).