Preheat oven to 200 ° C. Get a tray with baking paper ready in advance.
Mix all the dry ingredients in a bowl: flour, salt, pepper, baking powder, and cream of tartar. If you have vinegar instead, add it to the soy milk first.
Add the butter to the bowl with the flour and mix by hand until an oily sandy texture is obtained.
Add the soy milk and mix well with your hand or stirring spoon. The mass should be quite sticky.
Add the cheese, chopped substitutes, and corn and mix until a sticky but uniform dough is obtained.
Flour the surface generously, and flour the hands well so that the dough does not stick to the hands, but still remains sticky on the inside.
Remove the dough mixture to the floured surface and knead for about 2 minutes with your hands until a ball is formed. Once you have created a ball, flatten it to a height of 1.5 cm with your hands or a rolling pin.
Cut circles out of the dough using the cookie cutter and place each biscuit on the baking tray. Unite all the leftover dough, form a ball again, flatten and form more circles as much as possible.
Bake in the oven for 25-30 minutes until the biscuits are lightly golden.
Serve with a vegan butter spread, guacamole, or vegan cream cheese and fresh salad. Enjoy!