Preheat oven to 425 degrees and line a baking sheet with parchment paper, silicone mat or lightly grease instead. Set aside.
Add apple cider vinegar to non dairy milk. Set aside.
Combine flour, baking powder, baking soda and salt in a large bowl and whisk to thoroughly incorporate.
Make a well in the center of flour mixture, add non dairy yogurt and milk. Use a wooden spoon to stir just to combine and bring together a dough. Do not over mix.
Turn out dough on a lightly floured surface. Sprinkle with additional flour. With floured hands work the dough into a flat rectangle about ¾ - 1 inch thick.
Lightly flour a 2 ½ inch round cutter or glass and press straight down into dough. Lift and transfer cut biscuit to prepared baking sheet.
Continue until you have used all dough, reworking scraps into a rectangle as needed.
Place the biscuits close together on baking sheet. It's okay if they are touching.
Brush with melted vegan butter, if desired and bake for 12-13 minutes or until tops begin to brown very lightly.
Brush with additional melted butter, if desired and serve immediately.