Instructions

1. Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper, ensuring even heat distribution and preventing sticking.
2. In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt, creating a uniform dry ingredient base that will ensure even rising and texture.
3. Cut the cold vegan butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
4. Grate the vegan cheddar cheese and fold it gently into the flour-butter mixture, distributing the cheese evenly throughout the dough.
5. Create a well in the center of the mixture and pour in the almond milk and maple syrup. Stir with a wooden spoon or spatula until a soft, slightly sticky dough forms.
6. Transfer the dough onto a lightly floured surface and gently knead 2-3 times, being careful not to overwork the dough, which could make the biscuits tough.
7. Pat the dough into a 1-inch thick rectangle and use a
8. 5-inch round cutter to cut out biscuits, pressing straight down without twisting to ensure proper rising.
9. Place the cut biscuits on the prepared baking sheet, leaving about 1 inch of space between each biscuit to allow for expansion.
10. Optional: Brush the tops of the biscuits with a little extra maple syrup or almond milk for enhanced golden color and shine.
11. Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and the edges are crisp.
12. Remove from the oven and let cool on a wire rack for 5 minutes before serving warm, allowing the biscuits to set and develop their full flavor profile.