Step 1

Preheat the oven to 425 degrees F.

Step 2

Stir the apple cider vinegar into the non-dairy milk and set aside to curdle.

Step 3

Whisk the 4 cups flour, almond flour, baking powder, baking soda and salt in a large bowl.

Step 4

Pour the milk/vinegar mixture into the dry ingredients, and mix. Avoid over stirring.

Step 5

Dump the dough onto a floured surface and gently work it together with your hands, adding a little more flour if it's too sticky. Roll the dough about 1/2 inch thick, then use a biscuit cutter and cut out the biscuits. Continue re-rolling the dough until you have used it all.

Step 6

Place the biscuits on a baking sheet lined with a silicone mat or parchment paper. Bake for about 12 minutes until light golden brown and fluffy. Allow to cool for a few minutes, serve and enjoy!