Preheat oven to 450ºF. Line a baking tray with parchment paper. Mix together the non-dairy milk and lemon juice in a small bowl and set aside. Add the flour, baking powder, baking soda, and salt to the bowl of a food processor. Pulse to combine. Add herbs and pulse a few times to blend. Add 4 tablespoons of butter and pulse again to combine. Mixture should have a sandy appearance, don’t over mix.

Add the milk and lemon juice mixture to the food processor and pulse just enough so that everything comes together: this should be a fairly wet dough. Empty the dough onto a lightly floured counter, and gently knead a few times, folding the dough over onto itself, so that it’s not sticky any longer. Be careful not to overwork the dough.

Gently press dough into a disc or circle, about 1 inch thick. Use a round 3-inch cookie cutter to cut out biscuits. Gently transfer biscuits to the baking tray, arranging them in 2 rows, allowing each one to touch the ones next to it (it helps the biscuit to rise when they are all connected). Re-knead scraps and repeat to end up with 8 biscuits. Melt reserved 1 tablespoon of butter and brush over the tops of the biscuits

Bake for about 15 minutes or until slightly golden brown, don’t over bake. Extras can be stored in an airtight container or ziplock baggie, but there aren’t usually any leftovers!