Step 1

Preheat oven to 450 degrees.

Step 2

Mix the almond milk and lemon juice together and set aside to turn into vegan buttermilk.

Step 3

In a large mixing bowl, add the flour starting with 2 cups(you will add more later if needed), baking soda, baking powder, salt and sugar. Whisk together.

Step 4

Cut the cold vegan butter into small chunks, and add to the dry ingredients, cut into the flour with a pastry cutter or fork until the butter is small pea sized.

Step 5

Stir in the chopped strawberries, then pour the vegan buttermilk into the center, stir until fully combined. If the dough is still sticky, add the remaining 1/2 cup of flour a little at a time until the dough isn't sticky.

Step 6

Turn out on to a floured surface, and form into a circle about an 1 and 1/2 inches thick. Cut with a circle biscuit cutter or whatever circle you have on hand. Place on a baking sheet lined with parchment paper.

Step 7

Bake at 450 degrees for 10-13 minutes. You can brush the tops of the biscuits with a little vegan butter to help brown them. Serve with vegan butter and bee free honee!