Preheat and Prep:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.

Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, coconut sugar, and nutritional yeast (if using).

Cut in Butter:
Add the cold coconut oil to the dry ingredients. Use a pastry cutter or fork to cut it in until the mixture resembles coarse crumbs.

Prepare Buttermilk:
In a small bowl or measuring cup, combine almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle, creating a vegan buttermilk substitute.

Combine Wet and Dry:
Gradually pour the buttermilk into the dry mixture, stirring gently with a wooden spoon until just combined. Do not overmix; the dough should be slightly sticky.

Shape and Cut:
Turn the dough out onto a floured surface and gently pat it into a 1-inch-thick round. Use a biscuit cutter or a round glass to cut out biscuits. Gently gather scraps to form additional biscuits.

Bake:
Place biscuits on the prepared baking sheet, ensuring they touch slightly for a fluffier rise. Brush the tops with a little almond milk for a golden finish.

Bake and Cool:
Bake for 15-18 minutes, or until the tops are golden brown. Let cool slightly before serving.