Preheat oven to 425* F.
Combine plant milk and lemon juice or vinegar. Set aside.
In a large bowl, combine flour, baking powder, baking soda, salt and herbs. Add cubed and chilled earth balance and cut the butter into the dry ingredients with two forks or a pastry cutter until the mixture resembles coarse meal. See picture above if you need a reference.
Add milk and lemon juice mixture and stir with a spatula until just combined. Turn dough onto a floured surface, flour hands and fold the dough in half onto itself a few times, patting the dough down between folds, to form a rectangle.
After about 4 folds, the outside of the dough should be well floured and relatively smooth. Pat dough into a rectangle that is 1 inch thick. See picture above. Using a floured biscuit cutter or round cookie cutter, cut as many biscuits as possible out from the rectangle and transfer them to a parchment lined baking sheet.
Gently smoosh the dough scraps together and cut out as many biscuits as you can again. At the end of this you shouldn’t have much dough left. I like to combine these dough scraps into a tiny biscuit and bake it off.
Brush the tops of the biscuits with melted Earth Balance and bake in the oven for 13-16 minutes, or until the bottoms of the biscuits are brown all the way across.