In a bowl and using your fingers, mix the flour and coconut oil together very well until the mixture feels crumbly. Add the milk and mix (but don't overmix). Knead the dough just a couple of times, then roll it out to a thickness of 1/2 inch on a floured surface. Cut into 3-inch rounds and put the rounds on a baking sheet.
Bake for about 3 minutes, then liberally brush the biscuits with melted butter. Bake until golden, about 12 more minutes.
Avoid over-kneading the biscuits to keep them tender and flaky.
If desired, bake the remaining dough scraps along with the biscuits. Crumble the biscuit scraps on top of fruit and serve with whipped cream or chocolate sauce.