Preheat your oven to 450°F. Pour the melted vegan butter into an 8×8 or 9×9 baking dish, making sure it coats the bottom evenly.

Make the vegan buttermilk by stirring the apple cider vinegar into the plant milk and let it sit for 5 minutes. It will slightly curdle.

Mix the dough in a large bowl. Whisk together flour, baking powder, sugar, and salt. Pour in the vegan buttermilk and gently mix until just combined. Don’t overmix! The dough should be slightly sticky.

Transfer the dough directly into the buttered baking dish. Spread it evenly to the edges. Don't worry if the butter sloshes up over the top of the dough. That's what creates the crispy biscuit crust!

Use a knife to lightly score the dough into 9 squares. This lets the butter soak into the center of the biscuits as they bake and makes it easier to cut the biscuits apart after they bake.

Bake for 30–35 minutes, or until the top is golden brown and the edges are crispy.

Let cool for about 5 minutes, then slice and serve warm.