Preheat oven to 425 F.

Mix the non-dairy milk and apple cider vinegar together in a small bowl or cup. Store in the fridge. This is your vegan “buttermilk”.

Add all of dry ingredients to a large bowl and mix together with your hands or a whisk.

Add the cold, cubed butter in with the dry ingredients. Using a pastry cutter, a fork, or just your fingers, quickly work the butter into the dry ingredients until the texture resembles coarse sand. If you’re using your hands, you’ll want to work quickly so that the butter does not warm up.

Add the vegan “buttermilk” to the mixture. Fold it all together using a spoon or your hands. You’ll want to lightly mix it just until the dough forms. It will be shaggy and slightly sticky. Be careful not to mix the dough too much.

Turn the dough out onto a lightly floured surface. Knead the dough one or two times to bring it together again.

Pat the dough into a rectangle about 1/2” tall. Lift half of the dough and fold it over (just like folding a piece of paper). Pat the dough down into a rectangle again. Turn the dough 90 degrees and repeat until the dough has been folded four times. This is how you get tall layers. Handle the dough very lightly, you don’t want it to get too stiff.

Cut the dough into squares using a sharp knife, or use a round biscuit cutter to get circles. If using a biscuit cutter, be sure not to twist it as this may prevent the biscuits from rising.

Place the biscuits on a baking sheet, making sure the sides are lightly touching. Place in the fridge for about 20 minutes.

Brush the tops butter. Bake the biscuits in the oven for 15-20 minutes, until the biscuits are puffy and tops are browned.