Preheat oven to 450°
Combine All-Purpose Flour, Baking Powder, Baking Soda, and ½ Tsp Salt in large bowl. Whisk together.
Put cubed vegan butter and dry ingredients into food processor and pulse until the butter pieces are roughly pea sized.
Pour ingredients back into large bowl. Add ¾ vegan buttermilk and maple syrup and gently mix together. The result will be fairly flakey.
(Optional) I prefer to prep the dough the night before and then let it sit in the fridge overnight - this allows the vegan butter to firm up and stay solid while you're kneading the dough, making those nice flakey buttery spots when it bakes.
Using well floured hands on a well floured surface, knead dough flat into a rectangle shape roughly ½" thick.
Fold dough onto itself three times, and then knead it back into a rectangle shape roughly ½" thick. Repeat three times.
On the last time, make sure the dough is evenly thick all the way across.
Using a floured 3.5" biscuit cutter, cut out 7-8 biscuits with as little reforming of the dough as possible. As you can see, after number 7 I just formed the rest into a dough ball.
Place biscuits on a parchment paper lined baking sheet.
Brush the tops of your biscuits with cold buttermilk. Bake for 16-18 minutes, or until a very light gold.
Immediately after removing the biscuits from the oven, place a small bit of vegan butter in the middle of the top of each biscuit.