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In a food processor, pulse baking powder, baking soda, salt, sugar and flour until combined.
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Add chilled margarine and pulse until margarine pieces are the size of a pea.
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Transfer the mixture to a bowl and gradually drizzle with buttermilk while mixing with a fork.
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Transfer the dough onto a floured surface. Press the dough together with your hands to form 1"-thick square. The dough will seem dry and falling apart, but that's how it's supposed to be (see video).
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Cut the dough into 4 equal squares. Stack them on top of each other. Press them down to flatten.
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Roll the dough into a 1"-thick rectangle. Using a knife or a cookie cutter, cut out the biscuits. Transfer biscuits to a baking sheet lined with parchment paper. Put in the freezer for 10 minutes so that margarine hardens again.
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Take biscuits out of the freezer. Press each biscuits in the middle with your fingers to prevent them forming a “dome”. Brush tops of biscuits with the glaze made by mixing non-dairy milk with agave syrup.
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Place biscuits in 425 F (220 C) preheated oven. Immediately reduce the temperature to 400 F (205 C) and bake for about 25 minutes or until browned on top and bottom.