Rosemary Olive Oil Drop Biscuits (vegan, gluten-free option)

0 Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
1 Make the vegan buttermilk by combining the almond milk and apple cider vinegar in a small bowl. Stir and place in the fridge for 10 minutes. 
2 Add all the dry ingredients to a large bowl. Stir with a spatula until well combined. 
3 Add the olive oil and stir until incorporated into the flour. Then slowly add the milk, starting with about 2/3 cup. You may or may not need all 3/4 cup. Gently stir until dough is wet and comes together. It will be a sticky dough. Don’t overmix! 
4 Use a 1/4 cup measuring cup and scoop dough onto lined baking sheet, shaping dough into a tall mound. Brush tops with almond milk or melted vegan butter (I used almond milk). Bake for 15-18 minutes or until tops are lightly golden brown. Remove from oven and let it cool for 5 minutes. Enjoy warm!