2 cups all purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons melted coconut oil, divided
1/2 cup unsweetened almond milk
1 tablespoon white vinegar
1/2 teaspoon vanilla extract
Heat oven to 450 degrees F.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
Add 2 tablespoons of the melted coconut oil to the flour mixture and whisk to distribute it evenly across the flour.
Stir together the almond milk, vinegar, and vanilla extract. Make a well in the center of the flour, and add the almond milk mixture and the remaining 3 tablespoons of melted coconut oil. Gently stir until the dough just comes together. Do not over-mix! (If the dough is too dry, sprinkle a few drops of water over it.
Divide the dough into 6 somewhat equal parts and drop by spoonfuls onto a greased or parchment- or silicone-lined baking sheet, 2 inches apart.
Bake for 11 to 13 minutes at 450 degrees F until the tops of the biscuits are lightly browned and the biscuits do not give when you press down on them.
Let cool for 5 minutes before eating. Best eaten while warm. If you want to freeze, let cool to room temperature, then place in a freezer bag to freeze.