Preheat oven to 425° Fahrenheit.
Whisk together the non-dairy milk and apple cider vinegar in a small bowl, set aside.
In a large bowl, mix together the all purpose flour, baking powder, sugar, and salt.
Add butter into flour mixture and use either a pastry cutter or fork to “cut” butter into flour until crumbly. (The mixture should resemble coarse sand)
Make a well in the center of the flour and slowly pour in the milk and vinegar. Gently stir until a sticky dough forms.
Transfer biscuit dough to a floured surface and roll into a 1-inch thick disc. Use a biscuit cutter or something similar to cut biscuits out of dough.
Place biscuits on a baking sheet then bake for 12-15 minutes or until slightly golden.
White the biscuits bake, make the maple butter by whisking both ingredients together in a small bowl until combined. Spread maple butter over warm vegan biscuits.