Preheat your oven to 425°F (220°C). This high temperature is crucial for that perfect rise.

In a large mixing bowl, combine the flour, baking powder, baking soda, and sea salt. Whisk these together to ensure a thorough blend. The most even biscuits come from proper mixing!

In a separate bowl, whisk together the almond milk, lemon juice, apple cider vinegar, and maple syrup (if using). Let this mixture sit for five minutes. This step allows the vinegar and lemon juice to react with the milk, curdling it slightly and creating a vegan “buttermilk.”

Cut your plant-based buttery spread into the flour mixture. You can use a fork, a pastry cutter, or even your hands to mix until the mixture resembles coarse crumbs. This step ensures the butter incorporates well without melting.

Pour the wet mixture into the dry mix. Stir gently until just combined. Be careful not to overmix. The dough should be somewhat sticky, but that’s okay!

On a floured surface, turn the dough out and gently pat it down to about one inch thick. Use a biscuit cutter (or a glass) to cut out the biscuits. Place them on a parchment-lined baking sheet, ensuring they touch for soft edges.

Bake in your preheated oven for about 12 to 15 minutes or until the tops are golden brown and have risen beautifully.

Once out of the oven, let them cool for a few minutes before digging in. You can brush the tops with a little melted vegan butter for that extra touch.