Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine oat flour, millet flour, tapioca flour, arrowroot, sugar, orange zest, baking powder and salt. Whisk together.
Incorporate the coconut oil, using a fork or pasty blade to "cut" it into the dry ingredients. Afterwards, the oil should be the size of small peas and evenly distributed throughout the mix. If you've never done this, it's really simple - just do a quick Google search!
Place your mixture in the fridge while you prepare the wet ingredients. Open your coconut milk and stir vigorously to remove any separation. Add 1 tbsp of apple cider vinegar or lemon juice and set aside for a few minutes. This forms a vegan "buttermilk."
Add the almond extract to your buttermilk and remove the dry mixture from the fridge. 1/4 cup at a time, add your buttermilk until you get a semi-sticky dough with no loose flour remaining. You may not need the entire batch, so add slowly!
On a well floured surface, form the dough into a round disk ~ 1.5 inches thick. Using a round cookie cutter, slice your disk into 6 biscuits. I'm usually able to do 5 and then use the excess dough to make the 6th.
If you have time, place the biscuits in the refrigerator for 30 minutes or overnight if prepping in advance. This will help them rise and remain extra fluffy!
Place on your baking sheet. To avoid having your biscuits turn into cookies, line them in 2 rows of 3, with all edges touching. This helps them rise up and not out!
Bake for 18-22 minutes, until the tops are slightly browned. All ovens vary, so be sure to watch them as they go.