Preheat the oven to 425°F (230°C). Line two large baking sheets with parchment paper. Lightly oil the paper with oil spray. Set aside.

Open the can of coconut cream, it will be thick and uneven with some liquid at the bottom and a thick top. Pour it into a mixing bowl scraping any hard part stuck on top of the can.

Whisk to form a smooth cream and dissolve the hard part with liquid.

Add self-rising flour and use a rubber spatula to stir and form a moist sticky biscuit dough. It will form lumps of dough first. At this stage, knead the dough to form a dough ball. If too sticky, add a bit more flour. If too dry, add a bit more cream. The dough should be soft, lightly sticky and consistent.

If you like, flavor the dough, add 2 tablespoons of sugar for sweet biscuits, or 1 teaspoon of vanilla extract. For a savory version, add 1 teaspoon of salt, or spices like ½ teaspoon of garlic powder or onion powder.

Lightly flour your work surface and place the dough on it. Sprinkle a bit more flour on top and roll the dough with a rolling pin into about ½-inch to ¾-inch (from 1.2 cm to 2cm) thick shape, and use a 3.5-inch (9 cm) round cookie cutter to cut out round shapes.

Gather the leftover dough, reform a dough ball, roll it again, and cut out more biscuits. I made 8 biscuits.

Place each biscuit on the prepared baking sheet leaving the two thumbs apart. They rise in the oven.

Brush the top with almond milk or more cream.

Bake the biscuits for 11-14 minutes at 425°F (230°C) until golden brown on top.