Light and Fluffy Gluten Free Biscuits

1 1/2 c. brown rice flour
2 c. corn starch/Potato starch/Arrowroot starch/flour (last time I used 1/4 c potato, 3/4 c. arrowroot, and 1 c. corn)
1/2 c. sorghum flour
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xantham gum
1 stick of Diary free butter (Earth butter)(last time I used coconut oil, it worked awesome)
1 1/4 c. Almond/Coconut milk (last time I used 3/4 c. coconut milk kefir, and 1/2 c almond)
1 1/4 c. water
1 T cider vinegar
1 egg, beaten

1. Preheat your oven to 350 degrees
2.  In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xantham gum.
3.  Grate the butter into the flour using the small holed side of a box grater.  Mix he butter into the flour so that there are no large balls of grated butter.
4.  Add the milk, water, vinegar, and beaten egg to the flour and stir until the dry and liquid ingredients are combined.
5.  Using a large spoon, drop the dough onto a greased pan to make 16 biscuits.  Cook at 350  degrees for 15 minutes or until golden brown.