Preheat 450 degrees, line a cookie tray Silpat and set aside.

Take a liquid measuring cup, pour 1 TB of vinegar, then add the vegan milk to the 1 cup line, stir, and set aside.

Take a medium-sized bowl and combine the flour, salt, baking powder, and sugar and stir to combine.

Take a cheese grater and grate your cold vegan butter, then stick it in the freezer for 5 minutes or more. *OR you can take cold or frozen vegan butter and use a pastry cutter

Add the cold vegan butter and mix it with the pastry cutter until combined. Now add ¾ of the vegan milk and stir just until mostly combined. If your dough is too dry, add some vegan buttermilk slowly.

Then dump out on a Silpat. Flour your hands and pat the dough down, then fold it over and fold again, fold about four times and then pat into a thick round. Take a biscuit cutter, cut the biscuits out, and place them on the cookie sheet. When you get to the biscuit scraps, pat them together and cut the remaining biscuits.

Cook the biscuits for 9-12 minutes, depending on the size of the biscuits.

While the biscuits are warm, you can butter the biscuits outside.