Preheat the oven to 430°F (220°C) and line a baking tray with parchment paper. Set aside.
In a large mixing bowl, add the all purpose flour, baking powder, sugar, and salt and mix together.
Add the cold vegan butter and mix it with your fingers until crumbly.
Add the vegan buttermilk and mix it into a shaggy dough.
Move the dough from the mixing bowl onto a flour-dusted surface. Flour your hands and use your hands to flatten the dough into a ¾ inch rectangle shape.
Fold the dough by folding one side into the center and then the other side over the first fold. Turn it a quarter turn so that it’s horizontal and flatten it into a rectangle and fold it again. Repeat two more times. (Four times in total)
Flatten to about 1 inch thick, dip a smooth biscuit cutter in flour, and then use that to cut out your biscuits. Please DON’T TWIST the cutter; it can seal off the edges and prevent the biscuits from rising. Re-roll scraps until you have used up all the dough. You should get 8-10 biscuits.
Place the biscuits onto your parchment-lined baking tray, arrange them close together so that they are touching (this makes them bake up nice and tall), and brush the tops with soy milk.
Place into the oven to bake for 15-20 minutes until golden brown.
Brush with melted vegan butter when they come out of the oven (optional)
Serve warm