Lacey, if your biscuit recipe calls for milk, feel free to use soy milk! For buttermilk, you can add a tablespoon of vinegar per cup of soy milk and let it sit out on the counter top to curdle. Vegan butters work quite well in biscuits that call for it, and for cream biscuits, full-fat coconut milk (the kind from a can, not the type made for drinking) works beautifully. Happy baking! Kat@KAF

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