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Preheat the oven to 425°F.
Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, sugar and salt.
Cut in coconut oil with a pastry blender or two knives until mixture resembles coarse crumbs.
Stir in coconut milk just until a dough forms.
Pat together and flatten on a lightly floured work surface to a rectangle about 1/2-inch thick.
Cut into 12 squares and arrange on the prepared baking sheet, about 1 1/2 inches apart.
Bake until golden brown, 15 to 17 minutes.
Cool slightly before serving.
Savory herb variation: Stir 3 tablespoons chopped fresh herbs such as chives, cilantro and/or parsley and 1/4 teaspoon ground black pepper into the flour mixture before cutting in coconut oil.
Sweet variation: Increase sugar to 2 tablespoons. Just before baking, brush biscuit tops with 1 tablespoon light coconut milk, then sprinkle with 1 teaspoon sugar.