In a medium-size, bowl add all of the ingredients except butter and milk. Mix well. Add butter and using a pastry cutter, work through the butter and flour until the mixture is crumbly.

Stir in milk slowly, moving the flour mixture around as you pour so it is evenly moistened. Stir a little until it all sticks together. With a little bit of flour on your hands knead a couple of times to form a ball. If the dough is too wet add a little more brown rice flour. If the dough is a little too dry add a tablespoon or so more milk.

On a lightly floured surface pat dough with hands until about 1/2" thick. I like to cover my baking sheet with parchment paper and form the biscuits right on top of the pan. Then I can leave them right where they will be baking. It works like a dream!

Cut into 16 small biscuits or 8 larger biscuits. I make 8 biscuits using this recipe.

Place on an ungreased baking sheet. In my case...parchment paper.

Bake for 8-12 minutes depending on the size of biscuits and oven. Watch carefully after 8 minutes.

Cover with a clean towel to keep warm until ready to serve.