4 cups all purpose flour
3 tsp. baking powder
1 tsp. baking soda
2 tsp. salt
2 tbsp. sugar
2 cups cold rice milk (place in refrigerator until needed)
4 tbsp. vegan butter substitute at room temperature (I prefer Earth Balance. I've used Blue Bonnet Light.)

4 cup s all purpose flour 3 tsp baking powder 1 tsp baking soda 2 tsp salt 2 tbsp sugar 2 cup s cold rice milk (place in refrigerator until needed) 4 tbsp vegan butter substitute at room temperature (I prefer Earth Balance. I've used Blue Bonnet Light.)

Preheat oven to 400F.
Lightly grease a baking sheet.
Measure dry ingredients into a medium bowl and mix lightly together (sifting is not necessary).
Add butter and milk to the dry
ingredients and stir and/or hand mix until just combined (do not overwork the batter!). Batter may be slightly sticky, and this is ok.
Immediately drop by 1/4 cupfuls of batter onto baking sheet about 2 inches apart. Bake for 8-12 minutes depending on your over.
Biscuits are done when golden brown on top and lightly browned on the bottom.