Preheat the oven to 400°F
First combine the plant milk with the vinegar ~ let stand for 5 minutes to thicken
In a large mixing bowl combine the flour, baking soda, cream of tartar & salt and mix well.
Add the grated COLD vegan butter (or small diced if you do not have a box grater) then mix by hand incorporating the butter throughout the flour until it resembles course meal.
Add the cheddar & dill & toss by hand to distribute evenly throughout
Add the plant milk & mix gently by hand just until it is all absorbed & forms a sticky dough
Turn out onto a lightly floured surface & gently fold it over a couple times so it is no longer super sticky then press it out to a disc approximately 8" in diameter & cut it into 6 equal pieces like a pizza for traditional large bakery sized biscuits or cut out with a 3" cutter (or for smaller biscuits just scoop the dough straight out of the bowl with a 2 ounce scoop, no need to roll out!)
Place on a parchment paper lined sheet pan spaced 2" apart & brush with that additional Tbs of melted vegan butter *optional
Bake immediately in a preheated 400°F oven for approximately 20 minutes for the smaller scooped or 3" cut out biscuits & closer to 30-35 minutes for the large triangle sized biscuits ~ or until golden brown & baked through.