Delicious vegan whole wheat biscuits with a hint of almonds.
Place vegan butter to the freezer for a few hours or overnight.
Turn the oven on to 450F (230C).
Add apple cider vinegar to plant-based milk to make "buttermilk" and set aside.
Grate or cut butter into small pieces and add it to the flour blend.
Using a fork or a dough cutter work the butter into the flour until it becomes coarse crumbles.
Gradually add cold milk to flour until it just moistened.
Add the rest of the flour to the counter (or another surface you will be working on) and transfer the dough there.
Shape the dough into 1 inch-tall (2.5 cm) square using your fingers. Don't use a rolling pin.
Fold the dough over itself and shape it into 1 inch-tall square again. Repeat for a few times.
Cut the dough into square or circles, transfer them to the baking sheet and bake for 15 minutes.