Preheat your oven to 430°F (220°C) and line a baking tray with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.

Add cold, cubed vegan butter and rub it into the flour mixture until it resembles coarse crumbs.

In a separate bowl, combine vegan buttermilk and gradually pour it into the flour mixture, stirring until a shaggy dough forms.

Transfer the dough onto a lightly floured surface and gently flatten it into a rectangle about ¾ inch thick, then fold several times.

Roll the dough out to about 1 inch thick and cut out biscuits with a floured cutter.

Brush the tops lightly with soy milk and bake for 15-20 minutes until golden brown.

Optionally, brush with melted vegan butter after baking and let cool before serving.