First things first, crank up your oven to 450°F (232°C). While that heats up, grab a bowl and add the lemon juice to the almond milk. Stir it gently and set it aside; this mixture will transform into a creamy vegan buttermilk as it sits.

In a large mixing bowl, combine the flour, baking powder, baking soda, and sea salt. Use a whisk to ensure that everything is well mixed. This creates a light and airy base for your biscuits.

Now, it’s time to add the cold non-dairy butter. Use your fingers or a pastry cutter to break it into the dry ingredients. You want to work quickly—aim for small, pea-sized pieces. The goal here is to mimic the texture of sandy crumbs, which will yield those lovely layers in your biscuit.

Create a well in the center of your dry mixture. Gradually pour the vegan buttermilk into the well, starting with just 1/4 cup at a time. Mix gently with a wooden spoon until a slightly tacky, moldable dough forms. There’s no need to overmix; you want everything just combined!

Turn the dough onto a lightly floured surface. Dust the top with more flour to prevent sticking. Very gently fold the dough over itself 5-6 times, ensuring you minimize your kneading. You’re looking for a soft, workable dough, so add a sprinkle of flour if it’s too sticky.

Flatten the dough into a disc about an inch thick. Handle it as little as possible so it stays airy!

Using a 1-inch cutter, press down into the dough without twisting—this helps keep that nice rise. Place the cut biscuits on a baking sheet in two rows, ensuring they’re just touching. Don’t worry if you have leftover dough; you can gently reform it to cut out another biscuit or two!

Brush the tops of your biscuits with melted non-dairy butter. To help them bake evenly, press a small dimple in the center of each one with your fingers.

Slide your biscuits into the preheated oven for about 10-15 minutes. Look for that lovely golden-brown color. Once baked, enjoy them warm and fluffy fresh from the oven.