Preheat oven to 450F (232C).

Prepare vegan buttermilk by mixing very cold non-dairy milk (unsweetened and unflavored) with the apple cider vinegar. Set aside for a few minutes to curdle.

In a large bowl add the flour, baking powder, salt and sugar. Mix together.

Grate the vegan butter using a box grater.

In the bowl make a well and add the vegan buttermilk in. Gently mix the flour and allow it to absorb the liquid.

Then add in the vegan butter and continue to gently stir. Mix the dough carefully until it comes together and starts to pull away from the sides of the bowl.

Empty the dough out onto a clean, floured surface and work the dough into a medium sized rectangle.

Then lift the dough and fold it over itself. Repeat the process of gently pressing the dough to spread it out, lifting and folding 5 more times.

Then finally work it into one more medium sized rectangle about ½ inch to 1 inch thick.

Using a biscuit cutter or mason jar lid cut the biscuits out.

Place them on a baking sheet lined with parchment paper touching each other. This will help them to rise better as they bake.

Repeat steps 7-11 with the excess dough.

Bake the biscuits for 20 minutes or until golden brown.

Enjoy warm out of the oven.