Preheat the oven to 400°F. Place a piece of parchment paper on a baking sheet. Place your dairy free butter tablespoons in a bowl and place in the freezer while you prepare the rest of your ingredients. This will ensure it is nice and cold.
Whisk your cassava flour, baking soda, and salt together to combine well. In a separate bowl whisk your dairy free milk, honey, and apple cider vinegar.
Cut your dairy free butter into your dry ingredients. I usually just drop tablespoon-sized pieces all over the dry ingredients then use my hands to break them up and combine them with the dry. After breaking up the result should be pea-sized pieces of dairy free butter distributed evenly throughout your flour.
Pour the liquids into the dry ingredients. Use a spoon or your hands to mix until just combined. Again, I prefer using my hands. Be sure to not over mix.
OPTION1 - To make drop biscuits: If you don't care as much about the shape you can use an ice cream scoop to make drop biscuits. Simply scoop your biscuits onto your parchment paper lined pan.
OPTION2 - To make cut out biscuits: For a more precise shape, you can use a biscuit cutter to make perfectly round biscuits. Place your dough onto a piece of parchment paper and pat out flat with your hand. No need to use a rolling pin. This dough is very soft and your hands will press it out fine. You want the dough to be about an inch thick. Then use a smaller sized round dough cutter to cut out your biscuits.
Bake for about 5-7 minutes or until golden brown and slightly crisp on the outside. Be sure to not to overbake as they will start to dry out.
Enjoy while warm as is or topped with jelly. You can reheat in a toaster oven, conventional oven broiler setting, or microwave.