Preheat the oven to 400°F. Grease a baking sheet with oil or dairy free butter.
Whisk almond milk, mayonnaise, coconut sugar and apple cider vinegar together.
Whisk together flour, salt, and pepper. Then cut in your butter. You can use your hands or pastry cutter to combine. I always use hands and just squish it around until margarine is incorporated. You want it to be the texture of little pebbles.
Pour the liquids into the dry ingredients. Use a spoon or your hands to mix until just combined. Again, I prefer using my hands. Be sure to not over mix.
Using spoons or a 4 oz cookies scoop, drop the dough onto your baking sheet. Use your hands to shape each biscuit into small discs. You also want to press the center in slightly with your thumb, the center will puff up so this ensures they don't turn into little balloons.
Spread melted butter onto each biscuit.
Bake for about 10 minutes or until golden brown on edges. Be sure you don't over-bake. They dry out if they are over-baked.
Enjoy while warm! You can reheat in toaster, oven or microwave.