In a small bowl mix the sugar and cinnamon together and set aside.
In a large bowl add the flour, baking powder and baking soda. Mix.
Cut in butter until it resembles a coarse meal.
Add the dairy free milk.
Mix a bit and then knead in the bowl about three times just to make sure everything in incorporated well. Do not over mix or knead or you could make the dough tough. It doesn't need to be smooth.
I divide the dough in half and then half again and so on until I get 32 chunks.
Roll lightly in a ball - and then dunk one side into the cinnamon sugar.
Lay the dunked side on the buttered baking sheet. Fill the sheet up with 16 biscuits leaving space between each. Do two batches for the 32 cookie biscuits.
Generously sprinkle cinnamon sugar mixture on top of each cookie/biscuit.
Bake at 350° for 12 minutes.
Serve plain or with dairy free butter and/or jelly.
TO FREEZE::You may freeze them in any of the methods shown in my article How to prepare Food for the Freezer.They defrost quickly so it really doesn't take any planning. Just put them on a plate for an hour or so and enjoy.