Mix milk and vinegar. Set aside to curdle. (This mixture will give the biscuits their buttermilk taste)
Put dry ingredients into a bowl. Using a fork, gently mix the margarine into the dry ingredients until you have a course mixture.
Add the soy milk/vinegar mixture and quickly stir until dough begins to form.
Form dough into a ball and refrigerate for 20-30 minutes. (This step is okay to skip if you are short on time).
Put dough onto a floured countertop and knead for 1 to 2 minutes or until the dough is smooth. Add more flour as needed if the dough is sticky.
Using a rolling-pin, roll the dough out to about 1/2 inch thickness. Cut into rounds (a drinking glass works well if you don’t have a biscuit cutter), place on an ungreased cookie sheet. Optional: Brush the tops of the biscuits with a mixture of 1 tbsp soy milk and 1 tbsp oil for a golden-brown glaze.