Combine the almond milk and apple cider vinegar together in a small bowl. Set aside.

Preheat oven to 400 degrees. Lightly coat a baking sheet with cooking spray.

Whisk together both flours, baking powder, sugar, and salt in a mixing bowl.

Add in the solid-state coconut oil and use 2 butter knives or a pastry cutter to cut it into the flour bowl. Continue cutting the coconut oil in until the mixture resembles coarse crumbs.

Pour the vegan buttermilk into the bowl, saving a few TBSPs for brushing the tops of biscuits with.

Mix just until combined. Gently fold into the blueberries.

Transfer the dough into a well floured surface. Work it together with your hands for a few minutes. Shape it into a rectangle, working the dough until it's about 1 inch thick.

Cut the dough into circles using a drinking cup or biscuit cutter. Combine the scraps to form more biscuits until all of the dough is used, forming 8-10 biscuits.

Arrange the biscuits on the pan with them all just touching. Brush the tops with the remaining almond milk mixture.

Bake 12-15 minutes, until the biscuits are lightly browned.

Remove from the oven and allow the biscuits to slightly cool before transferring to a wire cooling rack.

Enjoy with butter, jelly, honey, or all on their own!

Keep leftover biscuits in the fridge for a few days. They warm up nicely in the toaster or microwave. The biscuits can also be frozen.