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.
Whisk together the almond flour, tapioca or arrowroot, baking powder, sea salt, and sugar until well combined OR pulse in a food processor to combine.
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
Be sure to use blanched almond flour that is ground very finely. If you use coarse almond flour or un-blanched almond flour, the biscuits will not turn out correctly.
For dairy-free, feel free to use any non-dairy milk and non-dairy butter you prefer.
The batter should be sticky but not wet. If the batter is wet and cannot easily be rolled into balls, add more almond flour, 1 tablespoon at a time, until it reaches the right consistency.
Leftover biscuits can be stored covered in the refrigerator for 3 to 5 days. Then, briefly reheat in the microwave before serving. They can also be frozen! Simply place in a freezer-safe baggie and freeze for up to 3 months.