Before you start this recipe, remember that you want all your ingredients for the biscuit as cold as possible. This helps the biscuits get beautiful flaky layers when baked. It's best practice to keep ingredients in the fridge whenever you're not using them.
Preheat oven to 450F
To a bowl combine almond milk and apple cider vinegar and set aside in the fridge to curdle about 5-10 minutes. This makes a vegan version of buttermilk.
To a bowl combine flour, baking soda, baking powder and salt. Stir until combined. Grate cold butter into the flour mixture. We use the grater attachment on our food processor to grate quickly without touching the butter too much, but you could also use a regular cheese grater. A grated butter to the flour mixture and with a wooden spoon stir until incorporated - but you still want butter chunks in the flour! Set in the fridge until you need it again.
Make a vegan buttermilk by combining apple cider vinegar and almond milk. Mix into dry mixture and using a spoon mix until half incorporated. Turn the mixture out onto the counter and using your hands gently mix the rest of the flour into the wet. All you want is most of the flour incorporated. Using your hands form the dough into the thickness you want. Using a cookie cutter, cut out rounds but DO NOT twist. This prevents rise.
Place on a lined baking sheet right against each other.Any empty spaces fill in with some tin foil, this helps to creating a taller biscuit. Bake for 15-18 minutes.
Now prepare the sandwich components. Fill with whatever you choose or do what we did and use a vegan sausage, smoked tofu, tomato, arugula and sriracha mayo.
Once the biscuits have baked, slice and create your sandwich.