Cut butter into small chunks and add to the dry ingredients, using a pastry blender or your fingertips to work until the mixture resembles coarse crumbs. Do not over-mix.
Pour in coconut cream and stir lightly.
Coat cutting board with coconut oil spray. Using a spatula, transfer the dough to a cutting board. Coat hands with coconut oil spray and lightly knead dough a few times until blended. Do not over knead.
Pat out dough into a circle 1/2 – 3/4 inch thick.
Using a biscuit cutter with a 2 1/4 inch diameter, form biscuits. Make an extra biscuit out of scraps instead of re-rolling the dough.
Place biscuits on a baking sheet coated with coconut oil spray. Brush tops with melted butter, if desired.
Bake 15-18 minutes or until golden brown.
Remove biscuits from oven and place on a wire rack to cool.