Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper or a silicone baking mat.

In a bowl mix together ¾ cup non-dairy milk with 2 teaspoons apple cider vinegar to create the "buttermilk". Let sit for 5-10 minutes before using in the biscuit dough.

In a large bowl stir together 2 ¼ cups flour, 2 teaspoons sugar, ¾ teaspoon baking soda, ¾ teaspoon salt, and 1 Tablespoon baking powder.

Next, cut the 8 Tablespoons cold vegan butter into the flour mixture using a pastry blender.

Stir in ¼ cup chopped scallions and 1 Tablespoon everything bagel seasoning.

Gradually add the non-dairy buttermilk and stir using a rubber spatula until combined.

Turn out onto a clean counter a gently knead 3-5 times until dough comes together.

Shape the dough into a 1 inch thick disk.

Using a 3 inch round cutter, cut out 4 biscuits. Bring the scraps together to cut another 2 biscuits.

Top with additional everything bagel seasoning and place on the rimmed baking sheet.

Bake for 15-18 minutes or until slightly golden brown and baked through.