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["Pour the soymilk, almond milk, etc. into a glass measuring cup and stir in the lemon juice. Let it rest at room temp for 10 minutes to sour.", "Place the flour, nutritional yeast, baking powder, chili and garlic powders, and salt into a medium mixing bowl and stir them together.", "Pour the oil into the dry ingredient mix, and cut in with a pastry cutter or fork until the mixture is crumbly.", "Using a fork, stir in just enough of the soured non-dairy milk so the dough can come together and can form into a large ball-- too much milk will make the dough sticky but not enough will make the biscuits dry.", "Turn the dough out onto a lightly-floured surface and knead it gently until it is smooth (about 25-30 times.) Gently form it into a ball.", "Reflour the work surface and roll the dough out into a 1/2 inch thick sheet.", "Cut the dough with a floured biscuit cutter-- the book recommends a 2.5"" one but I find that using an empty can works, and I have heart-shaped biscuit cutters in both small, regular 2.5"
