In a large bowl mix the flours, sugar, baking soda, baking powder and salt together.
Cut in the cold butter with a pastry cutter to start with and then use your fingers to pinch and blend it until the mixture reminds you of a fine meal.
Make a well in the center of the mixture and add 1 cup of the vanilla soy creamer.
Mix lightly from the center until just incorporated. If it seems to dry add the other 1/8th of the creamer.
Turn out onto a floured surface and knead just a couple of times to combine all. Don't overwork the dough.
Push out with your fingers into a round until about 1/2" thick.
Cut with a round biscuit cutter (2" to 2-1/2").
Place the rounds on a lightly floured baking sheet. Brush, liberally, the tops of the rounds with the melted dairy-free butter.
Bake at 375• for 20 minutes.
Let cool 5 minutes and remove to a rack to cool completely.