Whisk the egg into the milk and then pour into the dry ingredients in the mixing bowl. Stir just long enough to combine. The mixture should be somewhat dry and just a tiny bit sticky at this point. If it is still wet at this point, add more brown rice flour just a tablespoon at a time.

Sprinkle a tablespoon of flour onto a counter-top or a pastry mat. Dump the dough out onto this surface and sprinkle a half tablespoon or so of flour across the top of the dough. Lightly press the dough with your hands to flatten it to about 3/4"-1" thickness. Add just a sprinkling more flour as needed, to make sure the dough isn't too sticky.

Use a biscuit cutter, round cookie cutter or drinking glass to cut the biscuit shapes out of the dough. You can also shape them with  your hands, if that is more your style. Place the cut biscuits on a parchment or silpat lined baking sheet. Shape the remaining dough into biscuits with your hands. Bake for 14-16 minutes, until the bottom of the biscuits are lightly browned. (The tops of these biscuits will not brown much at all, so do not wait for the traditional golden top!) Remove from the oven and transfer to a basket or cooling rack. Enjoy!