These egg free dairy free biscuits are perfectly light and fluffy! Try a warm biscuit with jam for a cozy breakfast.
Preheat the oven to 450 degrees F. Line a cookie sheet with parchment paper.
Place the white spelt flour, baking powder, baking soda, and salt in a large bowl and whisk with a fork.
Add the five tablespoons of vegan buttery spread and use a pastry blender to cut the vegan buttery spread into the flour. It will look like coarse crumbs.
Add the cup of water and mix with a spoon.
Spoon the dough onto the cookie sheet. Use your hands to shape the biscuit dough into rounds. Sprinkle a little salt on top of each biscuit.
Bake at 450 degrees for about 10-12 minutes, or until the biscuits are lightly golden.
Serve while warm with vegan buttery spread, honey, or jam.
These biscuits are best fresh - but you can store them in a ziploc bag and warm them up the next day if you like.