Measure 3 tablespoons from a stick up butter and put in freezer for 30 minutes

Heat oven to 425°F

Add yogurt to small mixing bowl and whisk until smooth

Add almond milk, lemon juice, and honey and whisk until mix thoroughly

Set mixture aside while assembling the other ingredients

Add lentil flour, baking soda, and salt to medium mixing bowl and stir to combine

Use a cheese grater to grate the hard butter into the flour mixture and stir just to mix it in - it doesn't need to be blended, you should be able to detect the grated pieces of butter in the mixture

Stir in yogurt mixture

Stir gently to combine until mixture is in crumbly chunks and there is not a lot of loose flour - you don't want to overmix because that will melt the butter and make the mixture too dense

Use hands to press the mixture into a ball

Place dough on a piece of parchment paper and use hands to flatten into a rectangle that is about ¾ inch thick

Slice rectangle into three equal parts and stack them on top of each other and then flatten into a another rectangle

Repeat above process two more times

Flatten one last time into a ¾ inch rectangle

Slice into six equal pieces

Place on parchment lined baking sheet and baste with melted butter

Bake for 10 -12 minutes until biscuits are golden on the bottom and are firm on top

Cool for a few minutes before serving

Store leftover in refrigerator

To reheat - wrap in paper towel and microwave for 30 seconds or place in air fryer or toaster oven at 280°F for five minutes