Add the melted coconut oil to the gluten-free flour mixture and stir well to combine.
Then, add the milk mixture and stir until the dough is smooth with no lumps. Try not to overmix.
Use a ¼-cup measuring cup to scoop out the batter and drop it onto the baking sheet. Bake the biscuits for 20 to 22 minutes, or until the tops begin to turn golden brown.