2 cups flour
3 tsp baking powder
½ tsp salt
¼ cup coconut milk
¾ cups water
2 tsp oil
1 tsp sugar
Preheat oven to 350F
Sift together the flour, baking powder, and salt together in a mixing bowl. Using a whisk, combine the ingredients together until thoroughly mixed. Line a baking sheet with parchment paper (I use a silicon baking mat).
In a blender, combine the coconut milk, water, oil, and sugar. You can mix the liquid ingredients by hand, but I've found that I get best results when I use a blender. If your coconut milk is not chilled cold and separated, it works just fine to mix by hand.
When the oven is preheated, combine the wet ingredients with the dry ingredients. Use as little force as possible when combining everything together. However, because the recipe is fairly forgiving, don't worry if you work it a little hard. Just be careful to be gentle with the dough.
Using a table spoon measure, measure out about 25 - 30 little ball shaped dough lumps, and place them on your baking sheet. You can use a small ice cream scoop to do the job even better.
Leave about 1 inch on all sides to allow the biscuits to expand as needed.
Bake in the oven for 14 minutes.