Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.

Combine almond milk and lemon juice in a small vessel; let rest for 5 minutes to create a vegan buttermilk substitute.

In a large mixing bowl, whisk together flour, baking powder, sugar, salt, and baking soda to ensure even distribution of leavening agents.

Cut the cold vegan butter into the dry ingredients using a pastry blender until the mixture resembles coarse crumbs with pea-sized pieces of fat remaining.

Create a well in the center of the dry ingredients and pour in the almond milk mixture.

Fold the ingredients together with a spatula until a soft dough just forms, taking care not to overwork the gluten.

Transfer dough onto a lightly floured surface and gently fold it over itself 4 to 5 times to create structural layers.

Pat the dough to a consistent 1-inch thickness and cut into 2.5-inch rounds using a sharp biscuit cutter without twisting.

Arrange biscuits on the baking sheet so the edges are slightly touching to assist in a vertical rise.

Bake for 12 to 15 minutes or until the tops are golden brown and the structure is set.