In a bowl; mix 1 Tbsp Avocado oil with 3 Tbsp flour to make paste. Add a Tablespoon more to firm up a bit, if needed. Set aside.
1 C flour - shift together with 2-1/2 tsp Baking Powder, 1/2 tsp salt. Shift three times.
Chop 1/4 C butter into squares with pastry knife.
Transfer flour mix onto a work surface.
Mix butter into shifted flour by cutting the butter in with pastry knife on the work surface.
Make a well in the center and slowly add a portion of 1/3 C cold milk - 1 tsp+ at a time.
Use the pastry spatula and mix flour in. Add some more milk. Repeat until a shaggy dough is formed - somewhat spread out on the work surface.Smear the paste on top of the shaggy dough. At this time, Preheat oven to 425'F.
Then use pastry spatula to fold it over again. Then cut into the shape you like.
To "cut" - holding the sharp knife vertically as though you are cutting to form the croissant dough - move the knife around the edge in up and down motion as you go around. Do not cut down/press down to form shape - the top part of the dough would smear down below and ending up sealing the edge as you cut down.
Place on baking sheet.
Bake. It bakes quite quickly like in 10 --- 12 min. Take out and butter the top to look shiny - and Tasty.