Preheat your oven to 425F

Add apple cider vinegar to plant milk, stir and let sit for about 10 minutes, while you prepare your other ingredients.

In a large mixing bowl, sift gluten free flour blend, baking powder, baking soda, corn starch, sugar and salt. Whisk to combine evenly.

Cut cold vegan butter into small cubes, then toss into the bowl. Using a pastry cutter or your hands to work it into the dough. You should end up with a clumpy mixture, with any butter pieces no larger than a pea.

Add your buttermilk and scallions to the bowl and use a spatula to mix together. You'll end up with a shaggy dough.

Turn your dough mixture out onto a lined baking sheet or other non-stick surface. Do not flatten or roll out your biscuit dough. It's important to keep it fairly shaggy in texture since we are working with gluten free dough. Gently fold the dough onto itself, slightly press down and repeat once more. Using your hands, form a circular, even shape roughly 7-8 inches in width.

Using a cookie cutter or biscuit cutter, cut circles out of the dough. Do your best not to wiggle the cookie cutter as it will ruin the layers in the dough. Each biscuit should be about 2 inches high in height. Roughly pat together excess dough after cutting and repeat until all remaining dough has been used.

Place your biscuits on a lined baking sheet, leaving about an inch and a half between each one. They will not spread too much.

Mix together your plant milk and maple syrup to create a glaze and gently brush on top of each biscuit. Bake the biscuits for 15-20 minutes, on the middle rack of the oven until tops are lightly golden brown. Don't over cook!

Let cool for a few minutes and enjoy immediately.