Prep: 1. Juice lemon. 2. Mix lemon juice and non-dairy milk and set aside. 3. Preheat oven to 450. Make: 1. Sift together flour, baking powder, baking soda, and salt into a medium largish bowl. 2. Cut the dairy-free margarine into small pieces, then rub into flour mixture until nice and crumbly, 3. Slowly pour lemon juice and non-dairy milk into flour mixture and stir until combined. 4. Flour a surface and press out dough to between one half and one full inch, depending on taste. 5. Cut out biscuits and place in nonstick baking dish. Push the remaining scraps together to cut out the last few and add to pan. 6. Bake for 15 minutes or until tops turn golden brown.
We've tried this with both soy and almond milk with good results. We use an old jar lid or measuring cup as our cookie cutter for these.