Vegan Self Rising Biscuits

Ingredients
2 cups Self Rising Flour
1/4 tsp baking soda
4 tablespoons or 1/2 cup cold vegan butter (cut into pats)
2/3 to 3/4 cup non-dairy milk(I used half of vegan HWC and half almond milk
Instructions
Preheat the oven to 425°F.
Place the flour in a bowl. Work in the vegan butter just until crumbs are the size of large peas.
Add 2/3 to 3/4 cups of the non-milk, first, gradually add non-dairy milk, stir until the mixture holds together and leaves the sides of the bowl, adding more milk if needed.(if the dough too wet, sprinkle a little flour but not too much)
Scoop the dough onto a well-floured surface, and fold it over on itself several times, sprinkling more flour as needed to prevent sticking.
Roll or pat the dough into a 5\” x 8 1/2\” rectangle about 1/2\” to 3/4\” thick.
Cut biscuits with a sharp, round 2\” cutter, dipping the cutter into flour between cuts to reduce sticking. Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps. DO NOT twist cutter to release biscuits(If you twist the cutter you seal the edges and prevent the biscuit from rising.)
If you’ve used a round cutter, pat the scraps together, and cut additional biscuits.
Place the biscuits on an ungreased baking sheet, leaving about 1\” between them for crisp biscuits. Arrange biscuits so they’re barely touching for soft-side biscuits. For higher-rising soft-side biscuits, place biscuits in an 8\” round pan.
Bake the biscuits for 10 to 14 minutes )depending on your oven, I needed14minuted), or until they’re a light golden brown.
Remove them from the oven, and serve hot. Cool leftovers completely, wrap airtight, and store at room temperature for several days; freeze for longer storage. To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through