Start out with the 3:1:2 ratio [flour:fat:liquid] and then add some flavour: a bit of coconut sugar, cinnamon and salt. I used fresh ground wheat flour, coconut oil and almond milk. Mix the dry ingredients and coconut oil in the food processor. Blend until crumbly and then add the almond milk. Blend a few more seconds to combine the ingredients, but stop as soon as they're combined.
The magic of square biscuits, there's no need to roll out and cut these. Simply press the dough into a parchment lined pan and then score lines.
Bake at 350F until the top is browned ~25min.
While they're baking, mix a cinnamon drizzle topping: icing sugar, cinnamon, vanilla extract, almond milk and a pinch of salt.
Allow the biscuits to cool until they're warm to the touch and then drizzle with the topping.