Freeze plant-based butter before you begin making the biscuits.

Preheat the oven to 425 degrees F and set aside a baking sheet with parchment paper.

Whisk flour, sifted baking powder, cane sugar, and salt in a large bowl. Mix all ingredients completely to avoid pockets of baking powder.

There are two ways to add the frozen butter to the mixture. It can be shredded using a box cutter, which is the best way to ensure good results. Alternatively, for a simpler approach, the butter can be finely chopped with a knife before being added to the flour mixture.

Add the small pieces of butter to the flour mixture along with the plant-based milk. Combine both with the flour mixture using a spatula, being careful not to overmix. Start out with ⅔ cup of plant-based milk, but if the dough is too dry to come together, add more.

Transfer the dough onto a floured surface. Use your hands to fold the dough in thirds over itself several times, adding more flour if too sticky. Continue to avoid overmixing (so as not to create tough biscuits). Flatten the dough into a 1-inch thick layer.

Use a biscuit cutter with sharp edges to create biscuit rounds. Arrange them on a baking sheet leaving enough space between the biscuits to allow them to puff up in the oven.

Repeat folding dough and cutting rounds until you don’t have enough remaining dough to do so. With any excess dough, you can shape another biscuit with your hands.

Bake the biscuits at 425 degrees F for 15 minutes, or until the tops start to turn golden brown.