In a medium mixing bowl, combine flour, sugar, baking powder, and salt. Add softened vegan butter. Using a fork (or pastry dough blender), cut the butter into the flour, until the mixture resembles small crumbs.
Add in coconut milk and mix again, until dough pulls away from the sides of the bowl. The dough will be sticky.
Turn dough out on a floured surface and kneed 8-10 times (this helps create a flaky biscuit!). Roll dough out to be about 1-inch thick. Using a small jar (mine was 2 ½ inches diameter) or biscuit cutter, cut biscuits out of the dough. Kneed remaining dough together and repeat this process until all dough is used up.
Once the air fryer reads ADD FOOD, remove the basket and carefully line with parchment paper. Transfer biscuits (in batches of about 9) and return basket to air fryer. Check to see how the biscuits are browning after about 4 minutes. Bake until golden brown on the top and remove from basket. Repeat process until all remaining biscuits are cooked.
Conventional Oven Instructions.
Preheat oven to 400° F (204° C) . Line two medium baking sheets with parchment paper and set aside.
Follow the first 3 steps in the air fryer directions, lining the baking sheets with biscuits as you go along. Space biscuits 1 inch apart on sheets.
Bake biscuits in the oven for 10-12 minutes, or until the tops are golden brown.