Ah, biscuits...how I've missed thee.  When I went gluten-free four years ago, I assumed I would never be able to eat these delicious southern staples again.  Over the past couple of years, I've tried several different mixes, but each left much to be desired.  In fact, I had more or less given up hope on making a gluten-free biscuit that was not only tasty but fluffy and not prone to crumbling.  Although I have made almond-flour biscuits a couple of times, they always ended up being pretty heavy on the gut and just weren't the fluffy biscuit of my youth.  Two weeks ago, however, I struck gold.  I had looked at a couple of different online recipes and then did some tinkering of my own.  Low and behold, I was shocked after baking this recipe at how simple and biscuity these gluten-free biscuits are. So get your sausage gravy cooking and bake some of these up.  I bequeath this gluten-free biscuit recipe upon you.

Amazing Gluten-Free Biscuits

 1 c cornstarch
1 c brown rice flour
1 tsp xanthan gum
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
4 T lard or butter (maybe oil-haven't tried yet)
1 c buttermilk OR mix 1 c milk substitute ( I like almond) w/ 1 T lemon juice and let sit for 10 min
2 egg whites
 

1) Preheat oven to 425 degrees.  Mix dry ingredients together.  Cut lard or butter in with fork or your fingers until crumbly in texture.
2) Mix milk and egg whites together.  Combine wet and dry ingredients.
3) Either scoop out biscuits and place on pan drop biscuit style OR roll out and cut into 3/4" thick discs. 
4) Lower oven to 400 degrees and bake 15-18 minutes.