Preheat oven to 450°F and line a baking sheet with parchment paper.

In a large mixing bowl, mix together flour, baking powder, baking soda, and salt.

Add in the cold cubed butter.

Using 2 knives or a pastry cutter cut the butter into the flour. Alternatively, you can use a food processor by pulsing several times. Cut/pulse until it turns into a coarse meal texture with a few clumps. (See photo above for reference)

In a liquid measuring cup or bowl combine the almond milk, lemon juice, and maple syrup.

Pour mixture in bowl with flour and gently combine using a wooden spoon or spatula. Do not overwork the dough, it should be sticky and crumbly with small pieces of butter. Not all the flour needs to be fully incorporated. 

Turn the dough out onto a lightly floured surface then using floured hands gently pat the dough out to 1-inch thickness. 

Use a biscuit cutter (mine was 2 ¼-inches wide) to cut out the biscuits. Press straight down into the dough and do not twist. Twisting will not allow the biscuits to rise properly. Repeat this until all the dough is used. You should have 10 - 12 biscuits.

Place the biscuits directly on the lined baking sheet and brush the tops with a little melted butter or almond milk.

Bake for 10 - 12 minutes, until the tops are lightly golden.

Enjoy warm with some butter, jam, or honey!