In a blender or food processor, puree the cashews and water into cream.
In a medium bowl, whisk together the flour, baking powder, and salt.
Add the cashew cream and stir until a shaggy dough is formed.
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.
With floured hands, pat the dough out until it is about 1/2-3/4” thick.
Using a floured biscuit cutter, cut out biscuits and transfer to a baking sheet about 1 inch apart.
Bake on the upper rack at 475F for 10-12 minutes.
Enjoy fresh out of the oven!
*Use self-rising flour and skip the baking powder and salt **Or 1/2 cup Savory Cashew Cream mixed with the waterThese biscuits reheat well, just pop them in an 400F oven for 3-4 minutes, or if you have an air fryer or convection toaster oven, those work even better (and you don’t have to turn on the oven).Baked biscuits can be stored in a covered container for 1-2 days at room temperature, in the refrigerator for 3-4 days, or in the freezer for 3 months (wrapped well to avoid freezer burn).Flavor SuggestionsTo make a sweeter dessert-style biscuit, add two tablespoons of sugar to the dry ingredients before mixing in the cashew cream. Or add 2 tablespoons of maple syrup to the cashews when making the cashew cream.To make a more savory/cheesy biscuit, add 1 tablespoon of light miso to the cashew cream mixture and 2 tablespoons of nutritional yeast to the dry ingredients.