Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.In a large mixing bowl, whisk together the flour, baking powder, salt, and garlic powder.Add the chilled vegan margarine or coconut oil to the dry ingredients. Use a pastry cutter or your fingers to cut the margarine/oil into the flour until the mixture resembles coarse crumbs.Stir in the shredded vegan cheddar cheese until well combined.In a separate small bowl, combine the almond milk and apple cider vinegar. Let it sit for a few minutes to curdle and create a vegan buttermilk substitute.Pour the almond milk mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix.Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. If the dough is too sticky, add a little more flour.Pat the dough out to about 1-inch (2.5 cm) thickness. Use a round biscuit cutter or a glass to cut out biscuits from the dough. Place the biscuits onto the prepared baking sheet, leaving a small space between each one.Bake the biscuits in the preheated oven for about 12-15 minutes, or until they are golden brown on top.Remove the biscuits from the oven and let them cool for a few minutes before serving. Enjoy them warm!These vegan cheddar biscuits are great on their own or served as a side dish with soups, stews, or salads. Feel free to adjust the seasonings or add herbs like chives or parsley to customize the flavor.
