PREHEAT. Preheat the oven to 450 degrees.

MEASURE. Measure and gather all of your ingredients. Make sure your butter is cold. I measure out my butter and place in a small bowl in the freezer for up t0 15 minutes. You want the butter to be cold so that when it is worked into dry ingredients the pieces off butter become flour-coated crumbs.

SIFT. In a medium sized mixing bowl sift flour, baking powder, baking soda and salt. Add the cold butter using a pastry cutter or your fingers. Cut the butter into the dry ingredients. Do not over mix, you want a crumbly mixture. 

ADD. Make a well in the dry ingredients and pour in 3/4 cups of milk. Using a wood spoon, gently stir to form a loose lumpy dough. If the mixture is overly dry, add another tablespoon of almond milk. As soon as the dough comes together stop mixing.

TRANSFER. Place dough mixture on a flat surface lightly sprinkled with extra flour. Fold the dough a few times, sprinkling additional flour into each fold. You do not want to over work this dough, so a few times is sufficient.

FORM. Form the dough into a large 1-inch thick flat piece and, with a floured biscuit cutter, cut the dough into 3 or 4-inch rounds. Reform any extra dough and cut out remaining biscuits until all the dough is used. 

BRUSH. Brush the additional melted butter on the top of each biscuit. 

BAKE. Lightly grease a baking sheet or cover with parchment paper. Place the biscuits on the tray in 2 rows touching. This will help the biscuits rise evenly. Bake until lightly browned, about 10-15 minutes. Stick a toothpick into the biscuits to test doneness. If it comes out clean, the biscuits are cooked through. The texture on the inside should be lite and soft.

SERVE. Warm and enjoy.