Instructions

1. Preheat oven 425ºF.
2. In a small bowl or jar, place non-dairy milk and vinegar; stir. Set aside for 5 minutes.
3. In a large bowl, place flour, baking powder, sugar, and salt. Stir to combine.
4. You have three options for the butter: use a cheese grater to grate the butter into the dry ingredients, use a pastry cutter to cut the butter to cut the butter into the dry ingredients, or use your hands to gently break the butter into small pieces. The butter and dry ingredients should look like coarse sand.
5. Pour the milk into the dry ingredients. Use a spatula to gently stir until just combined; do not over-mix.
6. Transfer the dough to a flat floured surface. Gently knead about 5 times, adding more flour if the dough is too sticky.
7. Use your hands to press the dough about 1-inch thick. Use a biscuit cutter or cookie cutter to cut the dough. Reform the dough as needed to use as much dough as possible.
8. Place biscuits on a non-greased baking pan. Biscuits should be just barely touching each other. If desired, brush a little melted butter on top.
9. Bake for 15 minutes, until golden-brown on top.