Preheat oven to 400 degrees and lightly grease an 8 or 9 inch pie pan.
In a small bowl, stir together the non-dairy milk and vinegar. Set aside.
Stir together the almond flour, tapioca or arrowroot, baking powder,, salt, and sugar until well combined.
Add in the butter and cut in with a pastry cutter, 2 forks, or gently pulse in a food processor until well blended and flour looks like sand.
Stir in the eggs and milk mixture. The dough should be sticky but not wet. Add additional flour if needed.
With lightly floured hands, roll dough into golf-ball sized balls with the palms of your hands. Place biscuits close together but not quite touching in the prepared pie pan. The dough makes 8 or 9 biscuits.
Lightly press each biscuit to slightly flatten.
Bake for 17-20 minutes, or until nicely browned.
For grain free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts arrowroot, tapioca, or potato starch.