Preheat oven to 425°
In a liquid measuring cup, measure out 1 cup of unsweetened almond milk, then add in 1 tbsp of apple cider vinegar to create vegan buttermilk. Set aside.
1 cup unsweetened almond milk + 1 tbsp apple cider vinegar
In a high-speed blender, add in the remaining biscuit ingredients. Pulse a few times to combine. 2 cups all- purpose flour, 1 tbsp organic cane sugar, 2 tsp garlic powder, ½ tsp salt, 1 tbsp baking powder, 2 tbsp fresh parsley, 1 cup vegan cheddar cheese, 2 tbsp vegan butter
Add the vegan buttermilk to the blender and continue pulsing until a dough has formed.
1 cup unsweetened almond milk + 1 tbsp apple cider vinegar
Use a ¼ measuring cup (or large cookie scoop) to scoop out the dough and transfer on to a baking sheet lined with parchment paper, spaced evenly. Transfer to the oven and bake for 15 minutes.
While the biscuits are baking, mix together the ingredients for the vegan butter topping and set aside until the biscuits are done.
2 tbsp melted vegan butter, ½ tbsp fresh parsley, pinch of salt, ¼ tsp garlic powder
Once the biscuits are done baking, use a basting brush to apply the vegan butter topping to the top of each biscuit. Eat and enjoy!