Preheat oven to 450F. Line a baking tray with parchment paper and set aside.
In a small bowl whisk together the soy creamer / half and half & apple cider vinegar. Set aside and let curdle while preparing the rest of the ingredients.
In a small skillet melt the butter. Once its hot, add the rosemary & garlic. Saute for 1-2 minutes until fragrant and the garlic begins to brown slightly. Remove from the heat immediately and transfer to a paper towel to drain the butter off & let cool.
In a larger bowl, combine flour, sugar, baking powder, and salt. Mix in cooled garlic & rosemary. Add the soy creamer / half & half mixture and mix until the sough is uniformly mixed. You will need to use your hands to properly mix.
Knead the dough for about a minute on a floured surface until it comes together fully. Roll the dough out with a rolling pin to 1" thick, and using a glass or round cutter, cut out 6-8 biscuits.
Place them on your parchment lined baking tray, and brush the tops with more soy creamer or half & half, and some finely chopped rosemary. Place them in your 450F oven and bake for 12-15 minutes until lightly golden brown. Remove from the oven and let cool.