Preheat the oven to 450°F (232°C).

In a large bowl, combine the self-rising flour and vegan shortening.

Cut the shortening into the flour using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Add the non-dairy milk substitute to the flour mixture.

Stir until just combined. Do not overmix.

Grease a cookie sheet with olive oil.

Turn the dough out onto a lightly floured surface.

Gently roll the dough into a ball.

Pat the dough down to about 1/2 inch thickness.

Use a 2-inch biscuit cutter or a knife to cut out biscuits.

Place the biscuits onto the prepared cookie sheet.

Bake for 10 minutes, or until golden brown.