(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat oven to 475F.
Mix Becel® Plant-based Whipping Cream and lemon juice in a small bowl, and set aside for 10 minutes, or until the cream starts to curdle.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together. Stir in the Becel® Plant-Based Bricks and reserved plant-based whipping cream and lemon juice mixture. Fold in the chocolate chips.
Knead the dough a few times and then shape it into a circle about 1'' tall. Cut the dough into 8 wedges. Transfer biscuits onto a baking sheet lined with parchment paper. Brush tops of biscuits generously with plant cream.
Bake for 12-13 minutes, rotating sheet halfway through baking. The biscuits should be nicely golden brown.