Instructions:

1. Pre-heat oven to 500 degrees Fahrenheit.
2. Combine flour, baking powder, baking soda, salt, and sugar in a large mixing bowl.
3. Pour buttermilk in another mixing bowl and add 8 tablespoons of melted butter. Stir until the mixture forms little clumps at the bottom of the bowl.
4. Put buttermilk and flour mixtures together. Stir using a knife or spatula until all ingredients have been incorporated together. Batter should be a lump of dough that does not stick to the sides of the bowl.
5. Line a baking sheet with parchment paper.
6. Using a greased ¼ cup measuring spoon, scoop a level amount of batter and drop onto baking sheet. Biscuits should not be higher than 1 ¼ inches and not larger than 2 ¼ inches in diameter.
7. Scoop the rest of the batter and drop biscuits with a space of about 1 ½ inches away from each other.
8. Bake for 12 to 14 minutes or until golden brown. Let biscuits cool on a rack before serving.

Instructions:

1. Pre-heat oven to 375 degrees Fahrenheit.
2. Mix all dry ingredients together in a large bowl and sift mixture twice.
3. Pour vegetable shortening or extra virgin coconut oil into the mixture.
4. Add whole milk. Use a knife or spatula to mix the batter until it becomes a soft dough.
5. Pour some flour onto a wooden board and transfer dough into board. Knead the dough thoroughly until it becomes smooth.
6. Use a rolling pin to flatten the dough into a sheet that is as thick as an inch. Cut small circles of dough and place on a buttered baking pan.
7. Bake for 15 minutes or until biscuits are golden brown.

Instructions:

1. Sift flour into a large mixing bowl.
2. Put the coconut oil or palm oil into the flour using a spatula, fork, or knife. Stir the flour mixture until the oil forms small lumps the size of peas.
3. Pour in coconut milk tonic (or the alternatives, if you prefer them) into the mixture. Add the lemon juice or apple cider vinegar and mix.
4. Let the mixture sit overnight at room temperature. Your batter should be soft and wet so that salt and rising agents can more easily be mixed the next day.
5. The next day, pre-heat over up to 450 degrees.
6. Press the dough into the middle of the bowl and sprinkle the rest of the ingredients over the top of the dough.
7. Fold the dough in half, from top to bottom, and press it down. Repeat this 10 to 15 times until you are sure that all rising agents have been thoroughly incorporated into the dough.
8. Dust a wooden board with white flour. On the wooden board, roll the dough into a flat disc not thicker than ½ inch. Cut the dough into small circles using a cookie cutter, or you can just cut simple straight lines to prevent excess.
9. Place biscuits on ungreased baking sheets and bake in pre-heated oven for 10 to 12 minutes. Bake until biscuit bottoms are golden brown and the centers are cooked.
10. Place in cooling racks before serving.

Instructions:

1. Pre-heat oven to 500 degrees Fahrenheit.
2. Cut butter into small chunks and place in the fridge.
3. In a large mixing bowl, add all dry ingredients together and mix thoroughly. Take butter from fridge and rub into the mixture with your hands. Batter should look like a course dough with small lumps no larger than the size of a pea.
4. Pour buttermilk into mixture and stir lightly with a fork until batter becomes a lumpy dough.
5. Sprinkle some flour onto a wooden board. Knead dough lightly on the board only until all the flour has been well-blended.
6. Using your hands, flatter dough into a circle that is one inch thick. Cut smaller circles into the dough using a cookie cutter. Do not re-roll the leftover batter into the dough as this will result in hard biscuits. Form biscuit-like shapes with your fingers instead.
7. Set biscuits close to each other on a baking sheet and pour melted butter on top of each.
8. Bake in pre-heated oven for 8 to 10 minutes or until biscuits turn golden brown.
9. Place them on a wire rack to cool afterwards.