by Four Chickens (fourchickens.blogspot.com)

Special equipment needed:
-2" biscuit cutter
-Silpat mat (for rolling out dough)

Ingredients
-2 C. Jeanne's Gluten-Free All Purpose Flour Mix
-2 TBL. baking powder
-1/4 tsp. baking soda
-1 TBL sugar
1/2 tsp. salt
6 TBL cold unsalted butter (or butter replacement), cut into pieces
3/4 C. cold milk (you can use soy milk here) with 2 TBL cider vinegar mixed in
tapioca flour to dip cutter in

Preheat oven to 425 degrees--let oven get nice and hot

-Whisk together flour, baking powder, baking soda, salt, and sugar together in a large bowl.
-drop butter pieces into flour mixture and cut them in with a pastry cutter (or rub it into the flour with your fingers) until it looks like sand mixed with pebbles (the larger bits are OK to leave--this adds to the flakiness)
-add the milk/vinegar mixture--mix with a large spoon for a couple of turns
-then use your hand to incorporate the milk the rest of the way. Only do this until just incorporated--don't handle the dough too much and try not to melt the butter--the cold butter is what makes the biscuits flaky

-turn out dough onto a Silpat mat or a surface sprinkled with tapicoa flour
-line a baking sheet with parchment paper
-lightly roll dough into a circle about 1/2" thick--don't press too hard, you don't want to squish the dough
-use the 2" biscuit cutter (dipped into tapioca flour) to cut out dough and put the rounds onto prepared baking sheet.  It's important that the cutter is floured each time before you use it because you don't want to squish the sides of the biscuits so they can rise as high as possible. 
-keep regathering, rolling, and cutting the dough until you've used all the dough (I get about 10-11 rounds) 

-Bake for 17-18 minutes (until light brown on top) 

Take out of oven and let cool. These are delicious hot from the oven! I like them with a little unsalted butter...