Preheat your oven to 350°F.
Combine the honey and the milk, then bring to 110-120℉ (should take about 1 ½ minutes in the microwave). It is important to be in this temperature range for the yeast to activate properly! Once at the correct temperature, add in the yeast and set aside.
In the mixing bowl of your stand mixer, whisk together your gluten free flour and salt.
Soften the butter in the microwave for 45 seconds.
Add the the softened butter, eggs, and apple cider vinegar to the bowl with the flour mixture, followed by the milk, honey and yeast mixture.
Using the dough hook, mix the dough for 1 minute on low, then scrape the sides down with a spatula.
Mix the dough, still using the dough hook, on medium high until fully combined.
Grease a round baking pan using spray avocado oil or butter. Then, using an ice cream scoop, scoop and place the dough balls into the pan (7 around the outside and 1 will fit into the middle). You'll want to spray your ice cream scoop with the avocado oil spray to keep the dough from sticking. It will fall right out this way!
Place the pan on top of a baking sheet and then cover the pan with a kitchen towel. Place on top of the preheated oven for 1 hour to rise.
Once the dough has risen, remove the towel and bake for about 25 to 30 minutes. Opt to bake them towards the bottom of the oven so that the tops don’t burn and instead become golden brown.
Once done, the tops will be flakey and golden. Allow to rest for 10 minutes, then cut out the biscuits with a knife and enjoy!
If you'd like, you can brush on melted butter and chopped fresh herbs over the top of the biscuits, but it's totally optional!
