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1
Preheat oven to 450 degrees F.
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2
Mix dry ingredients together in a large bowl.
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3
Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn't get too warm.
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4
Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined - it will be sticky.
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5
Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times - hardly kneading.
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6
Form into a 1-inch thick disc, handling as little as possible.
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7
Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch - this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits - you should have 7-8.
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8
Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch - this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits - you should have 7-8.
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9
Bake in a 450 degree oven for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.
