Make the flour mixture - In a large food processor or a large bowl, measure out 3 cups of flour, (use a spoon to fill the measuring cups) 2 tbsp of baking powder, and 1 tsp salt, into a bowl. Give it all a stir.
Add 1/2 cup of room temperature coconut oil, shortening, or (cold butter) to a food processor and plus it a few times until the mixture looks like sand (or mix in a large mixing bowl with a pastry cutter or large fork until well combined).
Once the dry ingredients and fat are mixed well, slowly add the plant-based milk and fold the mixture until a soft dough is formed. (You may need slightly more or less milk depending on how you measured and what type of flour you are using). Mix just until you can no longer see dry flour and you have a shaggy dough.
Drop large spoonfuls of the dough onto an ungreased baking sheet. (There is no need to grease the pan or line it with parchment paper, these biscuits don't stick to the pan.)
Bake at 450° F (232° C) for 12 minutes or until golden brown on the tops.
Notes
Be sure to spoon-measure your flour. This means spooning the flour into the measuring cup and using the back of a knife to gently level the flour. If you scoop the flour out with a measuring cup, you will pack it down and have more flour than you need which will result in dry biscuits.
Don't over-mix the dough. As soon as you can no longer see dry flour stop mixing.