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Step 1

Pre-heat the oven to 450 degrees.

Step 2

In a measuring cup or small bowl, mix milk and vinegar to make vegan buttermilk, and set aside. Allow to curdle.

Step 3

In a stand up mixer or large bowl, mix all dry ingredients until well combined.

Step 4

While mixing, slowly beat in the butter into the dry ingredients until you have a mealy, course mixture. Add the buttermilk mixture to the coarse dry ingredients and mix until dough begins to form.

Step 5

When well kneaded, form dough into a ball and refrigerate for 20.

Step 6

After 20 mins flour a countertop and knead dough until smooth.

Step 7

If the dough is too sticky, add more flour.

Step 8

Using a rolling-pin (or a wine bottle), roll out the dough to about ½ - 1inch thickness.

Step 9

Using a biscuit cutter or a round drinking glass, cut out your biscuits.

Step 10

Place your biscuit on an parchment paper-lined cookie sheet.

Step 11

Bake for 10 to 12 minutes.

Step 12

Serve warm with butter.