In a small bowl, combine the almond milk and lemon juice, set aside.
In another small bowl, combine the yeast and the warm water. Set aside until foamy, about 5 minutes.
In a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar; whisk to combine. Using a pastry cutter, cut in coconut oil until pea sized pieces are formed. Stir in the almond milk mixture and yeast mixture; mix until flour is fully absorbed. Cover with a kitchen towel and allow to rise in a warm place for 2 hours.
Preheat oven to 400°F. After dough has risen, scrape out the dough onto a well-floured surface. Knead for about 30 seconds until dough comes together and starts to get more elastic. Add a bit more flour if dough feels too sticky, but be careful not to add too much flour. Roll out dough to about a 1-inch thickness.
Line a rimmed cookie sheet with parchment paper or silicone mat. Using a biscuit cutter, cut dough into 12 biscuits. Place the well-floured biscuits onto prepared baking sheet. Bake for 11-13 minutes, until biscuits have risen and are golden brown.