PREP: Preheat your oven to 450F and line a baking sheet with parchment paper.

WHISK THE DRY: In a large mixing bowl, whisk together the ingredients for the dry mix.

CUT IN THE BUTTER: Use a pastry cutter or fork to cut in the vegan butter until a shaggy dough forms. It will look like mostly flour with little balls of floury butter throughout. Stir in cold water and mix until a sticky dough forms.

FINISH THE DOUGH: Heavily flour a clean counter top and turn the dough onto it. Sprinkle generously with more flour and turn the dough over a few times, sprinkling more flour if it’s still sticking to your hands, until it just comes together.

CUT THE BISCUITS: Form the dough into a 1/2-inch thick disc and use the top of a pint glass or biscuit cutter to cut 1-2 biscuits from the disc. Place them on a lined baking sheet, touching. Re-form the dough and repeat until all the dough is used; you should have 5-6 biscuits total.

BAKE THE BISCUITS: Use your finger to create a small divot in each biscuit and fill with a bit of melted vegan butter. Finish by sprinkling each biscuit with a pinch of salt and ground black pepper. Bake at 450F for 10-15 minutes. Allow to cool a few minutes, and enjoy!