Servings: 4

3/4 cup non-dairy milk ¾ cup non-dairy milk
1/4 cup non-dairy creamer (or use milk again) ¼ cup non-dairy creamer (or use milk again)
1 tablespoon apple cider vinegar 1 tablespoon apple cider vinegar
2 cups all purpose gluten free flour 2 cups all purpose gluten free flour
1 tablespoon baking powder 1 tablespoon baking powder
1 teaspoon baking soda 1 teaspoon baking soda
1 teaspoon salt 1 teaspoon salt
1/3 cup vegan butter, kept very cold. (or frozen EVOO) ⅓ cup vegan butter, kept very cold. (or frozen EVOO)

Preheat oven to 450°F and line a sheet with parchment paper.
Whisk dry ingredients together.
Add the vegan butter and cut in.
Add the combined wet ingredients to the dry and mix until just combined.
Kneed for a bit and then flatten out to about 1-inch thick and cut out.
Place a thumb print in each biscuit and put a little milk and butter in each welt and brush with a pastry brush.
Bake for 12 to 15 minutes.