Preheat Oven to 425 Degrees & Prep a Baking Sheet with pan spray or a brush of oil.
Measure out the almond-milk in a small bowl and whisk together with Vinegar to create Vegan Buttermilk.
Place all Dry Ingredients into a medium-size bowl and mix together with a fork or whisk.
Use a fork to 'cut' in the coconut oil. (If it's cold, even better, but I find that this as long as it's not completely liquid, it works great.) If you're not familiar with the term 'cut in', it just means to take a fork or similar instrument and mash the semi-solid oil into tiny little pieces that create miniature lumps in the flour.
Add the almond 'buttermilk' to the flour mixture and use your fork to gently mix together until you see no dry spots. Mix as little as possible.
The dough will be sticky. Flour your counter surface generously and your hands as well. Turn the dough out onto the floured surface and gently pat to about 1 and ½ inch thickness. If you pat it out too thin accidentally, fold it over on itself and pat it gently once more.
Use a cup or a biscuit cutter to cut your biscuits and gently place them in a double row (barely touching each other for better rising) on a pan-sprayed baking sheet.
Place on the middle rack in a preheated oven for 12-14 minutes.
Watch for just the first sign of golden on the tops of the biscuits! That's your cue to take these beauties out of the oven and (let them cool a bit!) devour them!
These biscuits are absolutely AMAZING fresh out of the oven (yes, you must let them cool at least a bit!) but they reheat beautifully the next day in the oven or microwave. (IF you can manage to have any left over!)