These may not look exactly like a typical pop-up-out-of-the-tube biscuit, they're more like a drop biscuit or even a bit scone-ish. But they're actually very good and quite tender. Amazingly there's not margarine in the recipe so I think it's a bit magical that they turn out so well. The recipe is from the wonderful book, The 100 Best Vegan Baking Recipes by Kris Holechek.
1 cup all-purpose flour
1 cup whole-wheat pastry flour or all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup non-dairy milk
1 teaspoon mild vinegar
1/4 cup oil
Preheat the oven to 425F. Line a baking sheet with parchment paper.
In a large bowl, combine the flours, baking powder, baking soda and salt. In a medium bowl, mix milk and vinegar. Let sit for 2 minutes. Add oil and whisk quickly. Add wet ingredients to dry ingredients and mix until just combined, being sure to scrape the bottom of the bowl. Dough may be slightly lumpy.
Drop in 6 large scoops on the baking sheet, at least 3 inches apart. Bake for 10 minutes or until biscuits are puffy and browned. Store leftover biscuits covered at room temperature.