Preheat oven to 450º F with your rack in the center position. Prepare a parchment lined baking sheet.
Measure out the milk* and stir in the apple cider vinegar to create a buttermilk. Set aside.*I use soy milk, but any non-dairy milk will work.
Whisk dry ingredients together.
Cut in the cold, dairy-free butter until it's an even, crumbly mixture (like flour covered cottage cheese). Use a pastry cutter, cross cut (scissor motion) with two kitchen knives or grate frozen butter on box grater.
Make a well in the dry ingredients, pour in the buttermilk mixture. Stir using a wooden spoon or spatula until the ingredients start to come together - there may be some shaggy bits.
Turn out dough onto lightly floured surface. Working quickly, laminate the dough 10-12 times by folding it in half and pressing it back onto itself - gathering up the crumbly bits as you go to build some layers. *Don't overwork the dough.
Pat to ¾ - 1" thick circle or rectangle.
Cut with round cookie cutter (recommend 2.5") OR cut with a sharp knife into ~3" squares.
Place on parchment-lined baking sheet with some room between. Optional: Brush with additional plant-based milk to enhance golden tops
Pro Tip: Placing the biscuits closer together will yield soft-sided biscuits. If you prefer a crispier edge, place the biscuits 1" or more apart on baking sheet.
Oven Baking Method
Bake at 450º F for 12-16 minutes until fluffy and golden. This will depend on your oven so keep your eyes on those biscuits! Mine take ~12 minutes.Serve hot out of the oven slathered with butter.
Air Fryer Baking Method
Very lightly spray the bottom of the basket air fryer with cooking spray then preheat to 390º F for 3 or 4 minutes.
Arrange biscuits in a single layer with space between. Up to 4 biscuits in a batch was perfect for my air fryer.*
Cook until golden (~7-9 minutes). No flipping necessary. Mine are perfect in 7 ½ minutes!!!
Optional: With one minute left, lightly spray or brush melted butter on biscuit top for extra golden tops.
Notes
Make Ahead - you can prepare and cut the biscuits then place them in the fridge on a baking sheet (loosely covered).Yield - I cut 8 - 9, 1" thick biscuits from the initial batch. Then I can usually get a few from a re-roll.Vegan Drop Biscuits - this drop biscuit dough is a little stickier. Use a heaping tablespoon to drop biscuit dough onto a prepared baking sheet with room between each. Bake as directed.Leftover Baked Biscuits - can be wrapped and kept on the counter or the fridge for a couple days. They are delicious when lightly warmed in oven or microwave before serving.Air FryerOption - all air fryer brands and styles are slightly different. *I recommend a test run with one biscuit to check temperature and timing on your particular brand. My air fryer is a Kalorik Basket Air Fryer from Costco. I air fry up to 4 biscuits at a time. I do not use parchment or flip the biscuits. The air fryer produces beautiful, tall, flaky biscuits!