To Make the Biscuits

1. Preheat oven to 425°F.
2. Put the cubed butter in a bowl and place in the freezer.
3. Mix together the milk and apple cider vinegar and set to the side.
4. Whisk together all dry ingredients in a large bowl until combined.  I recommend weighing the flour for the best result.
5. Cut the butter into the flour mixture using a pastry blender or fork. You should have pea sized balls of butter throughout the flour.
6. Add the milk and vinegar mixture to the dry ingredients and combine using a rubber spatula.
7. Turn the dough out onto a floured surface (I use a little more brown rice flour for this) and roll into a square about 1 inch thick.
8. Use a 3″ biscuit cutter or a round glass to cut out the biscuits.
9. Place the biscuits on a baking sheet lined with parchment paper.
10. Bake in the oven for 15 minutes or until they are lightly browned.

To Make the Gravy

1. While the biscuits are baking, add 1 tbsp of olive oil to a sauce pan and heat over medium-high heat.
2. Add the chopped mushrooms to the pan and saute for about 5 minutes or until the mushrooms are soft.
3. Lower the heat and add the butter stirring until melted.
4. Add the flour and whisk until a paste is formed.
5. Add the milk and whisk well to combine.
6. Add the paprika, salt, and pepper.
7. Simmer for about 10 minutes or until the gravy thickens.
8. Serve over warm biscuits.