I use Bob’s Old-Fashioned Biscuit recipe and switch out the butter to vegan options. I’ve had success with SmartBalance (be careful not all are vegan and they use palm oil), Earth Balance sticks and Melt sticks
2 cups all-purpose flour
1 T baking powder
1 T sugar
1 t salt (I use about 1/2 t salt)
6* T butter (taste wise Smart Balance wins, then Melt, then Earth Balance)
1 cup non-dairy milk (plain, unsweetened soy milk works best for me)
Preheat oven to 425°. Line a baking sheet with a silpat or parchment paper.
In a large bowl whisk together the flour, baking powder, sugar and salt. Cut in butter with a pasty blender or potato masher (a fork will also so the job) until the mixture resembles coarse crumbs.
Slowly add the milk and stir until the dough just comes together – the dough will be sticky.
Turn dough out onto a lightly floured surface and knead 15 times. Gently pat (or roll) out to 1″ think all around. Cut biscuits with 3″ round biscuit cutter or a drinking glass. Gently re-roll dough and cut biscuits until all the dough is used.
Place dough on prepared baking sheet and bake for 12 – 15 minutes.
* Bob’s recipe calls for an additional 2 T of butter, melted to brush on the tops of the biscuits before you put them in to bake. I never do this.