Instructions

• 1 Preheat oven to 450°F and line a cookie sheet with nonstick parchment paper. Set aside.
• 2 In a small glass, mix together the milk and vinegar and let sour while you prepare your biscuit mix.
• 3 In a bowl, combine gluten free flour, almond flour, cornstarch, baking powder, and salt.
• 4 Use a pastry blender to blend in the butter until the mixture is coarse and crumbly (butter should be pea-sized).
• 5 Add honey and pour in the soured milk, stirring just until combined. Dough should be moist, not dry and crumbly. If your dough is dry, add milk little by little until the dough comes together.
• 6 Dump the dough out onto a lightly floured surface or piece of parchment paper.
• 7 Sprinkle a bit of flour on top, if needed, and press or roll dough to 1-inch thick. Fold the dough in half and pat again to 1-inch thick. Dough should be moist and a little sticky. Dust with a little gluten free flour if needed, but don't use too much or it will make the biscuits hard.
• 8 Repeat folding and rolling 1 or 2 more times. This makes the biscuits fluffy with lots of flakey layers. On the final roll, keep the dough thick, around 1", before cutting.
• 9 Use the rim of a round glass to cut biscuits out of dough. Place biscuits close together on the parchment-lined baking sheet.
• 10 Gently combine the scraps and repeat the process until all dough is used up.
• 11 Bake for 10-12 minutes, or until biscuits are lightly golden and center is fully cooked.