Cait - I am a vegan baker and make biscuits quite successfully. I use whatever non-dairy milk I have and apple cider vinegar, which I have on hand more regularly than lemon juice. I have successfully used Earth Balance sticks or coconut oil as the fat. The key is having whatever fat you use as cold as possible (I freeze mine in small chunks or grate it while frozen) and handling the dough as little as possible, which is typical for any biscuit recipe. Good luck!

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