Preheat oven to 425* F and line a baking tray with parchment.
In a large measuring cup or a small bowl, combine non-dairy yogurt, non-dairy milk and lemon juice. Stir to combine and place into the refrigerator.
⅔ Cup Plain, Unsweetened Non-Dairy Yogurt, ⅔ Cup Plain Unsweetened Dairy-Free Milk, 2 teaspoon Lemon Juice or White Vinegar
Into a mixing bowl, add the flour, baking powder, baking soda and salt.
3 ½ Cups All Purpose Flour, 4 teaspoon Baking Powder, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
Add the cold, cubed butter and using your thumb and pointer finger, squeeze and flatten the butter cubes so you are left with flat sheets of butter.
16 tablespoon Vegan Butter, cut into ¼" cubes, Cold
Add wet ingredients to the bowl and toss together with a fork until most of the flour is moist. Do not bring together completely here. It should look shaggy and have spots where the flour still is not moist.
Turn the shaggy dough out onto a work surface. Gently press into a rectangle and fold the dough onto itself. Then turn the dough and press again into a rectangle and fold again. Repeat this 4-5 times until the dough has come together. This action is what will give the biscuits the layers. Pick the dough up and lightly flour the work surface here if you need to!
Press the dough into an 8"x6" rectangle that is 1 ¼" tall. Using a 2 ¾" round cutter, cut as many biscuits as you can. Then gently press the scraps together to cut 3 more biscuits.
Transfer the biscuits to a lined baking tray. Brush the tops liberally with melted butter and bake a 425* oven on the middle rack for 20-22 minutes or until the tops are lightly golden and the bottoms are browned all the way across.
2 tablespoon Vegan Butter, melted
Serve warm.