Start by gathering all your ingredients and tools. You’ll need all-purpose flour, baking powder, salt, sugar (optional), vegetable oil (or melted coconut oil), and milk (whole milk, almond milk, or any milk of choice). Line a baking sheet with parchment paper and set aside. This will make cleanup a breeze and ensure the biscuits don’t stick to the pan.

Preheat your oven to 425°F (220°C). Biscuits bake best at a high temperature, which helps them rise quickly and develop a golden crust.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1 tablespoon of granulated sugar (if you want slightly sweet biscuits). Whisking ensures the baking powder and salt are evenly distributed throughout the flour, which is crucial for even rising.

Next, add 1/3 cup of vegetable oil (or melted coconut oil) to the dry ingredients. Use a fork or your fingers to mix the oil into the flour until the mixture resembles coarse crumbs. The oil coats the flour particles, creating a tender texture without the need for butter. This step is what gives the biscuits their light and flaky crumb.

Gradually stir in 3/4 cup of milk (whole milk, almond milk, or any milk of choice) until the dough comes together. Start with 1/2 cup of milk and add the remaining 1/4 cup gradually—you may not need all of it, depending on the humidity in your kitchen. The dough should be soft and slightly sticky, but not too wet. If it’s too dry, add a teaspoon of milk at a time; if it’s too sticky, sprinkle in a little more flour.

Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick. To create those signature flaky layers, fold the dough in half like a book, then pat it down again. Repeat this process two or three times—this is what gives the biscuits their airy, layered texture. Be gentle here; you don’t want to overwork the dough.

Once the dough is folded, roll or pat it to about 1-inch thickness. Use a round biscuit cutter or a glass to cut out biscuits, pressing straight down without twisting. Twisting can seal the edges and prevent the biscuits from rising evenly. Gather any scraps of dough, gently pat them together, and cut out additional biscuits. Try to minimize handling the scraps to keep the biscuits tender.

Place the biscuits close together on the prepared baking sheet. This encourages them to rise tall rather than spread out, giving you those fluffy, bakery-style biscuits. If you prefer crispier edges, space them slightly apart. Brush the tops with a little extra oil, melted butter substitute, or a mixture of milk and honey for a golden, glossy finish.

Bake the biscuits in the preheated oven for 10-12 minutes, or until they’re golden brown on top and sound hollow when tapped on the bottom. Keep an eye on them toward the end of the baking time, as ovens can vary. If the tops are browning too quickly, you can loosely cover the pan with foil to prevent burning.

Once the biscuits are baked, remove them from the oven and let them cool slightly on the baking sheet. Serve them warm with your favorite toppings—jam, honey, butter, gravy, or even cheese. If you have leftovers, store them in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze them for up to 3 months. Reheat in the oven or toaster oven for the best texture.