Preheat oven to 450°F.

To make the topping, combine soy milk, pickle brine, and sugar in a small bowl. Stir until the sugar is dissolved. Set this aside. Alternatively, you could use liquid Just Egg as an egg wash instead.

To make the biscuit dough, use a liquid measuring cup and stir together unsweetened soy milk and pickle brine. Place this in the fridge to keep cold and allow the liquid to thicken slightly. Cut the butter into cubes and place in a freezer-safe bowl or container. Freeze for about 10 minutes while you continue prepping.

Line a large baking sheet with parchment paper. If you have room in your freezer, place this in the freezer to chill as well.

In a small bowl, combine diced pickles, cheddar shreds, and fresh dill. Set this aside until ready to combine into the biscuit dough.

In a large bowl, add all-purpose flour, baking powder, sugar, granulated garlic powder, and sea salt. Add the very cold cubed butter and coat cubes with flour using your fingertips. Rub each cube of butter in between your fingers to flatten it into petals. You want the mixture to be crumbly with small and larger pieces of butter. Gently mix in the cheddar shreds, pickles, and dill and coat with flour.

Make a well in the center of the dry ingredients. Pour the cold liquid mixture in and use a fork to gently fold the mixture together, until you have a ragged dough that’s still slightly crumbly. Turn out the dough into the center of the chilled parchment-lined baking sheet. Lift the sides of the parchment to gather the dough together and gently press with your hands to form a mass of dough. Continue to form it, as best you can, into a 6 x 5-inch rectangle.

Fold the dough onto itself from the short side and gently press your hands over the parchment paper to form another 6 x 5-inch rectangle or 6 x 6-inch square. Use a floured dough cutter or knife to cut the large piece into 6 even biscuits – which may be square or rectangular depending on how you formed the dough. Place the tray back in the freezer or fridge to keep the biscuits chilled, if necessary. You'll want to do this if the dough has warmed up or feels too soft. The biscuits will have the best texture if they're chilled going into the hot oven.

Brush the tops of the chilled biscuits with the topping mixture (or liquid Just Egg) and top with a pickle slice, if using. Bake for 20 to 24 minutes until they look risen, and the tops and edges are golden brown. Remove onto a wire rack to cool before serving. They can still be slightly warm for serving.

Leftovers can be frozen if needed. Reheat the biscuits on a baking sheet in a 450°F oven for about 10 to 12 minutes.