Mix the non-dairy milk and apple cider vinegar in a liquid measuring cup and set aside to curdle into plant-based buttermilk to make fluffy, tender biscuits.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, garlic powder, onion powder, salt and pepper. Scatter the cold butter cubes over the flour mixture and toss to combine. Use a pastry cutter or two butter knives to cut the butter into small pea-sized pieces in the dry mix, working quickly so as not to melt them.

Alternatively, you can cut the butter into the dry ingredients by pulsing the mixture in a food processor. Then transfer the mixture from the food processor to a medium bowl.

Add the “buttermilk,” Just Ranch and green onions to the flour mixture and stir with a wooden spoon or rubber spatula until a moist dough forms.

Scoop the dough onto the baking sheet with a ¼-cup measure (or use a standard-size ice cream scoop), spacing each biscuit at least 1 ½-inches apart. Flatten each biscuit slightly with your palm, so that it cooks evenly through.

Bake the biscuits for 10 minutes, then pull them from the oven and brush each biscuit lightly with more Just Ranch using a pastry brush. Return to the oven and bake for an additional 3 to 5 minutes, until golden brown. Let the biscuits cool for at least 5 minutes before serving. Serve warm with additional Just Ranch or plant-based butter.