Source: Eat Shrink Drink | Makes: 4-8 | Time: 30 min
Changes: I also used Penzeys Chips & Dip seasoning instead of making my Everything Bagel seasoning.
2 cups all purpose flour, plus additional for rolling
1 tbsp + 1 tsp baking powder
2 tbsp sugar
3/4 tsp salt
1/2 tsp Freshly Ground Black Pepper
1 1/2 tbsp Penzeys Chips & Dip seasoning
1/2 cup vegan butter, very cold
3/4 cup almond milk
Vegan cream cheese, to serve
Preheat oven to 400F.
Line a large baking sheet with a piece of parchment paper; set aside.
In a large bowl combine the flour, baking powder, sugar, salt, and black pepper, and Everything Bagel seasoning; whisk well to combine.
Add the vegan butter to the flour and using your fingertips rub the butter into the mix, stopping when the mixture is a coarse meal. Gradually add the almond milk stir with a fork just until a messy (sticky) ball is formed.
Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6-7 times should do it. Don’t overwork the dough as they won’t rise well.
Pat the ball down into a 1″ thick round, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed. Top with melted butter.
bake for 18-20 minutes, or until golden brown.