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1
Preheat oven to 450F
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2
Mix dry ingredients together in a large bowl.
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3
Add cold butter and use fingers to combine the two until only small pieces remain and it looks like sand.
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4
Work quickly so the butter doesnt get too warm.
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5
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.
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6
You may not need all of it.
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7
Stir until just slightly combined it will be sticky.
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8
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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9
Form into a 1-inch thick disc, handling as little as possible.
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10
Use a 1-inch thick dough cutter (I used a cup, that's all I have :) )and push straight down through the dough, then slightly twist.
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11
Repeat and place biscuits on a baking sheet in two rows, making sure they just touch this will help them rise uniformly.
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12
Gently reform the dough and cut out one or two more biscuits you should have 7-8.
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13
(I got 9 out of my batch)
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14
Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers.
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15
This will also help them rise evenly, so the middle wont form a dome.
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16
Bake in a 450F oven for 10-15 minutes or until fluffy and slightly golden brown.
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17
Serve immediately.
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18
Let remaining biscuits cool completely before storing them in an airtight container or bag.
