That's a great question Cait, and I certainly had vegan bakers on my mind when doing some of these tests. I think using coconut oil and a plain non-dairy milk would make an excellent biscuit, especially if you use a higher fat milk like coconut or cashew milk. If you want to add in the tang that comes along with buttermilk, you can add about 1 tablespoon of lemon juice or vinegar (apple cider vinegar is my preference) to 1 cup of liquid before adding it to the dough. The milk won't curdle in quite the same way dairy milk does, but you should still be hitting the flavors you're looking for. Happy baking! Kye@KAF

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