Prep: Preheat oven to 425 degrees F. 

"Buttermilk": Add unsweetened almond milk and lemon juice to a small bowl; whisk to combine and set aside. 

Dry Ingredients: In a large bowl, add flour, baking powder, coconut sugar, thyme, tarragon, salt and garlic powder; stir to combine. Add butter and cut into the flour mixture with a fork or pastry cutter until crumbly.

Combine: Add almond milk mixture to the dry ingredients; stir to combine. Use your hands to continue mixing the biscuit dough into a ball. 

Form Biscuits: Turn the dough onto a lightly floured surface and knead about 7-10 times. Use a rolling pin to roll out the dough until it's about 3/4 - 1 inch thick (they don't raise too much).

Bake: Place on an ungreased baking sheet. Bake in the preheated oven for 8-12 minutes, middle rack. Carefully remove, once golden brown, and let cool fully. 

Herbed Butter: Place all the ingredients in a small bowl and use a fork to fully combine, set aside.

Serve: Enjoy with a generous amount of the Herbed Butter Spread.