Vegan "Buttermilk" Southern Style Biscuits

Ingredients: exture should be able to be handled and formed easily, without losing shape (a bit tacky is okay but not sticky). Flour a board and gently roll dough into a log, cut into 7-8 generous slices, place on sheet (with the cut sides on the side and the top on the top) and bake until golden (15 minutes approximately).
Dry
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
Wet
1/2 cup Earth Balance whipped spread
1 1/2 teaspoons lemon juice
3/4 cup unsweetened soymilk chives (optional)
Directions:
1. Preheat oven to 375.
2. Use your mixer, or use a large-ish mixing bowl.
Add dry ingredients and mix together with a fork so
ingredients are combined thoroughly.
3. Then add the Earth Balance and cut into the dry
mixture with two knives scissoring against another
(or use mixer). The consistency should be lumpy/flaky
and E.B. should be about pea-size, as it is important
to keep it mealy/flaky for flakier biscuits.
4. Next measure the soymilk and add the lemon juice
to it, allowing it to sit for a few minutes (the lemon
juice sours the soymilk giving it a buttermilk like taste).
5. Add the soymilk mixture and mix thoroughly (until combined)
but do not over mix (occasionally I have to add a few extra
tblsp. of soy milk, if the dough isn't completely incorporated
at bottom of mixer). The dough texture should be able to be handled
and formed easily, without losing shape (a bit tacky is okay
but not sticky).

Flour a board and gently roll dough into a log, cut into
7-8 generous slices, place on sheet (with the cut sides
on the side and the top on the top) and bake until golden
(15 minutes approximately)