What you’ll need:

• Bisquick Brand Mix (1/3 cup)
• Unsweetened Almond Milk (1/4 cup)
• Ground Cinnamon or Ginger (1 tsp)
• Sweetener (to taste)

Preheat oven to 400 degrees.

Add all ingredients to a medium-sized bowl and mix well. Consistency will be more pancakey than biscuit.

Lightly coat a cookie sheet with cooking spray. Spoon-drop mixure onto sheet, creating medallion-sized dollops. Leave a little room between each, because the biscakes will expand. (Yields 10-12.)

Bake on middle rack for 5 minutes. Flip biscakes over and press down gently. If they stick, be a little more aggressive with the spatula.

Bake 4-5 minutes more, monitoring carefully to prevent burning.

Biscakes are delicate, so don’t press too hard if/when using a spread.

Refrigerate any unused portion.

Note: Reducing almond milk by 1/6 cup will give you biscuits. Adding 1/6 cup almond milk will create pancakes. I like to bake these, because they’re crispier, and I can make a bunch at once. However, you can griddle them if you prefer.

Suggestions: These treats are delicious on their own but also work as a base. I slather them with vegan butter and fruit jelly. For something fancier, layer biscakes with vegan cream cheese, sliced strawberries, and mint.

Savory Variation, substitute the cinnamon and sweetener with one or more of the following: Sea salt. Onion powder. Garlic powder. Curry powder. Chili powder. Smoked paprika. Cayenne pepper. (Topped w/smokey vegan cheddar and chopped onion.)