There is really no easier way to incorporate some vegan baking in your life than making biscuits. I’ve made them with coconut oil, olive oil and vegan butter and I like them all the ways. But, this recipe tastes the most like real buttermilk biscuits  and yay for that. These flaky, sky high biscuits are the perfect little additions to your breakfast, brunch or breakfast-for -dinner (the best meal on the planet). NOTE: Remember to keep your ingredients cold, as with any biscuits, but beware the vegan butter melts much quicker than regular butter. Refrigerate before adding your almond milk if you think it’s melting too fast. Work quickly but do not overwork. Stop mixing as soon as it’s combined. You want those puppies to rise, not bake into flat rounds of sadness. Recipe adapted from: Smitten Kitchen Ingredients: 2 1/4 cups of flour + more for the counter 1 tsp of sugar 1 tbs of baking powder 1 tsp of baking soda 3/4 tsp of salt 9 tbs of vegan butter (I use an Australian brand, Better Than Butter. There’s no palm …