(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat oven to 475F.
Mix the plant cream and lemon juice in a small bowl, and set aside for 10 minutes, or until the cream starts to curdle.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
Stir in the melted plant butter and plant cream + lemon juice mixture.
Transfer dough to a clean work surface. Knead the dough a few times and then shape into a square about 1'' tall. Cut the dough into 8 equal size squares. Transfer biscuits onto a baking sheet lined with parchment paper. Brush tops of biscuits generously with plant cream and sprinkle turbinado sugar on top.
Bake for 12-13 minutes, rotating sheet halfway through baking. The biscuits should be nicely golden brown. Allow biscuits to cool slightly before serving.