Preheat the oven to 475. Line a baking sheet with parchment paper. Double it up on top of another baking sheet to be sure the bottoms don’t burn.
Make the buttermilk by adding the vinegar into the plant milk. Let sit for 5 minutes.
Whisk the flour, baking powder, baking soda, sugar and salt together.
Whisk the oil into the buttermilk. Pour into the flour mixture and mix well until a nice ball of dough forms.
Using a 1/4 cup (4 tablespoon) ice cream scooper and drop scoops of batter about one inch apart on the baking sheet.
Bake until the tops are starting to turn golden brown, 12 to 14 minutes.
We usually can’t wait to eat these but it is a good idea to wait a few minutes for them to cool. Enjoy with homemade butter and jam!