Preheat the oven to 425°F/220°C. Place the butter in the freezer until your oven preheats.

Line a baking sheet with a silicone baking mat or a well greased parchment paper (highly recommend a silicone mat for this).

In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.

In a bowl, whisk the flour, baking powder, baking soda and sea salt until thoroughly combined.

Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand.

Make a well and add in the milk, folding gently and stirring gently with a wooden spoon.You want a dough that looks shaggy; it should not be dry, and should not be very wet but it might be slightly sticky.

Flour a surface, dust your hands with flour, and turn out the dough onto the surface. Form the dough into a 1 inch tall rectangle. Sprinkle some loose flour on top, then fold the dough over onto itself. Using your hands, press down into a flat rectangle again. Turn the dough 90 degrees, then fold onto itself again. Flat again. Repeat up to 5 times; this helps to create layers in the biscuits when they rise.

Finish with a dough that is rectangular and 1 inch high, no lower than that.

Using a lid of a mason jar, a drinking glass, or a biscuit cutter, cut out biscuits as close as possible to each other. Place the cutting instrument straight down onto the dough; don’t twist it since that can affect the layers. Place one by one onto the baking sheet. Repeat with the extra dough until you have 6 biscuits. You may have to push some scraps back together to form all the biscuits.

Let the biscuits touch on the baking sheet (this helps them while rising).

Bake for 15 to 17 minutes until golden and fluffy.

Remove from the oven. Feel free to brush with more vegan butter as soon as they come out. Let them slightly cool and serve. Enjoy!