Preheat oven to 425 degrees Fahrenheit.

Prepare a cookie sheet or muffin top pan with a light coat of spectrum shortening.

Measure canned coconut milk and add the apple cider vinegar to it. Stir and let sit for 10 minutes.

In small bowl whisk flour, baking powder, sugar, and salt.

Add dry mix to food processor.

Cut butter into small pieces and add it to the food processor.

Next add the shortening to the food processor spreading it out evenly.

Pulse everything together until it is completely worked together. (You can also cut the butter and shortening into the dry ingredients with a pastry cutter.

In small bowl add the egg replacer and water. Set aside and let thicken for one minute.

Open up the food processor to add the thickened egg replacer, honey and a bit of the buttermilk.

Close the food processor again and pulse the mixture as you drizzle the rest of the buttermilk through the tubular opening at the top of the food processor.

Stop when the dough has completely come together. (You may open the food processor to give it a stir with a spoon to make sure the bottom of the mixture is mixed in well).

Using a 2 tbsp ice cream scoop, drop 2-3 inch balls of dough onto the prepared baking sheet.

Bake 13-15 minutes.

Prepare coating by melting the dairy free butter and honey together.

As soon as the biscuits come out of the oven brush the top of each biscuit with the butter/honey coating.

Serve and sink your teeth into these warm delicious biscuits!