Step 1

Preheat the oven to 425 ºF. Add the apple cider vinegar to the soy milk and set aside for at least 5 minutes to make a vegan buttermilk.

Step 2

Mix together the flour, baking powder, baking soda, and salt in a large mixing bowl. Add the cold vegan butter in 1" pieces and then using a pastry cutter or two opposing butter knives, cut the butter into the flour to form a crumbly mixture. The largest pieces of butter should be about the size of a pea.

Step 3

Add the vegan buttermilk (clabbered milk) and mix together with a spoon until it has mostly come together.

Step 4

Turn the shaggy dough out onto a clean and lightly floured counter (or parchment paper). Press or roll the dough into a large rectangle, about 1/2-inch thick. Using the bench scraper to assist, fold the dough into thirds like a letter, then fold in half in the opposite direction.

Step 5

Add more flour under the dough and on top as needed, then roll the dough out once more to a large rectangle. Repeat the folds, first in thirds like a letter, then in half.

Step 6

Roll the dough out until it is 1-inch thick, again adding a dusting of flour to prevent sticking as needed. Cut using 2 1/2 to 3-inch biscuit cutters. Press the cutter straight down into the dough and do not twist. Collect the scraps of dough and roll and cut until all the dough has been used.

Step 7

Place the biscuits on a baking sheet so that they are touching each other. Brush with a little extra plant milk and bake for 13-15 minutes until golden.