• Preheat the oven to 400℉ and butter a round baking dish or baking sheet.

Make the buttermilk

• In a 2 cup measuring pitcher or bowl add milk and apple cider vinegar.

Combine the dry ingredients

• In a large mixing bowl add brown rice flour, almond flour, baking soda, and xanthan gum. Whisk to combine.
  

Grate in butter

• Use a box grater to grate in cold butter.

  OR...

  Dice the butter into small cubes and cut into the dry ingredients with a pastry cutter.
  
• For grated butter: Use a baking spatula to stir in and combine butter until the mixture takes on the appearance of coarse sand.

  OR...

  For cubed butter/pastry cutter: continue cutting butter into flour until the mixture takes on the appearance of coarse sand.
  

Add buttermilk

• Stir in the buttermilk mixture until fully combined and dough has formed.
  

Flatten the dough

• Lightly sprinkle a clean surface or parchment paper with extra brown rice flour. Remove dough from the mixing bowl and gently use your hands to combine into a ball and press into a disc. Place the disc onto floured surface and use your hands (not a rolling pin) to flatten the dough 1 inch thick.
  

Cut out biscuits

• Use a 3" biscuit cutter or drinking glass to press straight down (don't twist) and place in buttered baking dish keeping a small amount of space between each biscuit. Repeat until you have gotten as many biscuits as possible. Typically the first cut I get 3 biscuits and every subsequent cut only 1 at a time. This ensures the biscuits are all a similar thickness.
  
• Once you have gotten the first 3 biscuits, gently reform the dough and flatten again. Cut out another biscuit and repeat the process until you have 7 biscuits in the baking dish.
  

Bake

• Bake 20-22 minutes until golden brown on top. Enjoy!