I used the same basic base as her favorite beer biscuit recipe, found here.
2 cups unbleached flour
3 tsp. baking powder
1/4 tsp. salt
1/4 cup plus 2 T melted vegan butter(I used Earth Balance)
1/3 - 1/2 cup beer
1/3-1/2 cup soy creamer*
1/4 c brown sugar mixed with 1/4 T cinnamon**
Add each to two separate bowls:
Half of the flour (1 c), baking powder (1 1/2 tsp.) and butter (1/8 c)
To the "salty bowl":
Add the salt and the beer, enough to make a dough that's not too sticky or wet. Add extra flour if the dough gets too wet.
To the "sweet bowl":
Add about 2 tsp of the cinnamon/sugar mix and the soy creamer (same as above).
Separate each ball of dough into 4 equal parts and place on a baking sheet. Depress the center of the sweet dough balls (so that they're somewhat cup shaped), and spoon a bit of melted butter and some of the cinnamon/sugar mixture onto each.
Bake at 425 for 10 minutes.
They don't look very neat or impressive, but they're quick, easy and very satisfying.
-These biscuits don't really brown, so they won't look done, but they will be. The outside will harden and the inside will stay soft. Mmm.
*Any sort of milk substitute will probably work just as well here.
**This amount of cinnamon/sugar might be too little or too much. I had leftovers from making cinnamon buns the day before. I'd keep the ratios the same if you need to change the amount, though.