• Preheat the oven to 430º F. Combine coconut or almond milk with lemon juice and let it sit in the fridge for 10 to 15 minutes.
• Use a sift or whisk to thoroughly combine flour, baking powder, sugar, and salt in a mixing bowl.
• Add flour and diced plant butter to a food processor or use two forks to cut butter into the flour until the mixture resembles small pebbles.
• Add the very cold buttermilk to the flour and butter mixture and gently combine into a scraggly dough. Empty the dough onto a clean, lightly floured surface and gently (but quickly) pat it into a rectangle (3/4 to 1 inch thick).

To make square biscuits

• Use a knife or cake decorating spatula to remove a thin slice from the edges of your rectangle of dough. Cut the rectangle in half lengthwise. Then cut the biscuits to your desired size. They will rise, but the size won’t change much in the oven.

To make round biscuits

• Use a biscuit or cookie cutter to make uniform round biscuits.

Baking the biscuits

• Line biscuits onto a baking sheet approximately 1/2 “ apart. Bake for 20-22 minutes, depending on the size of the biscuits and your preferences.