1. Preheat the oven to 400°F and line a baking sheet with a silicone baking mat or with parchment paper.
2. In a liquid measuring cup stir together ¾ cup non-dairy milk and 2 teaspoons apple cider vinegar. Allow to rest 5-10 minutes.
3. In a large mixing bowl stir together 2 ¼ cup flour, 2 teaspoons sugar, ¾ teaspoons salt, ¾ teaspoons baking soda, and 1 Tablespoon baking powder.
4. Using a pastry blender cut 8 Tablespoons cold vegan butter into the dry ingredient mixture until it resembles pea-sized clumps.
5. With a rubber spatula, fold in the dairy-free buttermilk until just combined.
6. Turn out onto a floured pastry mat and shape into a rectangle.
7. Cut into 6 even squares and brush the tops with additional melted vegan butter.
8. Transfer the biscuits to the prepared baking sheet and bake for 17-20 minutes.

Make the Cinnamon Honey Butter

1. Allow the plant-based butter to come to room temperature.
2. In a small mixing bowl mix together ¼ cup vegan butter, 1 Tablespoon powdered sugar, ½ Tablespoon honey, ¼ teaspoon vanilla, 1 teaspoon cinnamon, and a pinch of salt.
3. Transfer the cinnamon honey butter to the fridge to set.