Vegan Buttermilk Gluten-Free Biscuits

I've been doing a lot of experimenting with gluten-free flours. The other night I made a hearty soup and really wanted to have a yummy biscuit to help sop it up. I came up with the following recipe, which was incredibly quick and easy. The next morning the leftover biscuits tasted awesome with strawberry preserves. Here's what I did....

FIRST: 
~ Pre-heat oven at 400 degrees
~ Pour 1 teaspoon of apple cider vinegar into 1 cup of soy milk (This will become the "buttermilk"; it needs a little time to "curdle" so be sure to do this before going to the next step. I recommend using a 2 cup measuring cup so that you'll have room to stir during the third step.)

SECOND: 
In a large mixing bowl, combine the following dry ingredients throughly: 
~ 1/3 cup tapioca flour
~2/3 cup sweet sorghum flour
~1 cup Bob's Red Mill all purpose gluten-free flour (blend of various flours)
~ 1 tsp baking soda
~ 1/2 tsp baking powder
~ 1/2 tsp sea salt
~ 1/2 tsp xantham gum

THIRD: 
~ Add 3 tablespoons of Olive Oil to the "buttermilk" (Stir the mixture; it should be rather thick) 

Pour the liquid mixture into the bowl of dry ingredients and stir until a dough forms. Knead the dough into a large ball. Create biscuit by flattening out balls of dough and place on a prepared or non-stick baking sheet. Bake for approximately 12 minutes.