Preheat the oven to 450F (230 C)
In a small bowl mix the lemon juice with the almond milk and set aside. This is your "vegan buttermilk:
In a large bowl mix all dry ingredients and whisk together.
Add cold cutter, that you cut into smaller pieces. Take the pasty cutter and combine the butter with the mixture until it has like sandy texture. Do not overwork the dough.
Make a well in the middle of the flour mixture. Using your wooden spoon, gently stir in the almond milk 1/4 cup at a time. Mix until you get a tacky dough that won't stick to the walls of the bowl.
In the bowl divide the dough into 8 pieces. Take once piece, roll it quickly into a ball in the palm of your hand and flatten it. Put in on a prepared cookie sheet. I use silicone mats
Now gently press a small divot in the biscuit with your finger and brush with melted butter. The divot will help the biscuit to rise evenly.
Bake for 10-15mins or until they are slightly golden brown.
Enjoy with jam or gravy