Step 1

Preheat oven to 475F.

Step 2

In a blender or food processor, puree the cashews and water into cream.

Step 3

In a medium bowl, whisk together the flour, baking powder, and salt.

Step 4

Add the cashew cream and stir until a shaggy dough is formed.

Step 5

Turn the dough out onto a well floured surface and fold the dough over on itself three or four times, sprinkling flour as needed if it is too wet. The main goal is to avoid overworking the dough. I use a bench scraper for this so that my hands barely touch the dough until it’s time to pat it out.

Step 6

With floured hands, pat the dough out until it is about 1/2-3/4” thick.

Step 7

Using a floured biscuit cutter, cut out biscuits and transfer to a baking sheet about 1 inch apart.

Step 8

Bake on the upper rack at 475F for 10-12 minutes.

Step 9

Enjoy fresh out of the oven!