I got my recipe from the LA Times Saturday section last month. I substituted +Bob's Red Mill Whole Wheat Pastry Flour for the Lily White that was recommended by the article because I wanted more nutrition while keeping a light texture. I used Earth Balance Buttery Sticks because they're awesome. For buttermilk, I used a recipe in THE JOY OF VEGAN BAKING by Colleen Patrick-Goudreau (Thanks for the awesome XMas gift Richard): add 1 TB of vinegar to each C of milk, in this case plain unsweetened almond.
The recipe yielded 4 cookie sheets of large biscuits. Next time I will halve the recipe because it was too much; biscuits don't keep well. Also, my oven burned the two sheets on the bottom rack completely black on the underside so they went to waste.
Although they tasted great, I mad a few mistakes I'd like not to repeat with the next batch. I overworked the dough, my kitchen was hot so my ingredients were warm, and I rolled the dough too thin. The biscuits were flatter than the Colonel's, but were still flaky and steamy inside.