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.)

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.