Fluffy, flaky, melt-in-your-mouth vegan biscuits! You'll be amazed at how soft and buttery these are — you'd never guess they were dairy free.
Preheat the oven to 425°F and line a baking sheet with parchment paper or a baking mat.
Stir the milk and vinegar together in a small bowl or liquid measuring cup. Place it in the fridge to chill while you mix your dry ingredients.
Stir the flour, baking powder, baking soda, sugar, and salt together in a large mixing bowl.
Cut the butter into 6 to 8 pieces and add them to the bowl with the flour mixture.
Use a pastry cutter or a couple of butter knives to cut the flour into the dry mixture. Work until the mixture resembles coarse crumbs.
Use a spoon to form a well in the flour mixture, then pour the milk mixture into the well. Stir just until the ingredients are incorporated and a soft dough forms.
Turn the dough onto a lightly floured surface and shape it into an approximately 9 x 9 inch square. Fold the square in half, then press and shape it back to its original size. Repeat the folding and shaping process twice, then use a rolling pin to roll the dough to about ½ inch thick.
Cut the dough into biscuits using a 3-inch biscuit cutter, dipping the cutter into flour before cutting each biscuit.
Arrange the cut biscuits on the prepared baking sheet, leaving at least an inch of space between adjacent biscuits.
Reroll any excess dough and cut it into additional biscuits.
Brush the tops of the biscuits with dairy-free milk.
Bake the biscuits until fluffy and golden on top, 12 to 14 minutes.
Transfer the baking sheet to a cooling rack when the biscuits are finished baking, then brush the tops with a bit of melted vegan butter.
Let the biscuits cool for a few minutes before serving.