If you prefer to not roll these biscuits, you can form biscuit shaped balls and place them on the parchment paper.
These would resemble biscuit drops instead of cut biscuits.
Also, for a darker, denser biscuit, try substituting sorghum flour or brown rice flour for the multipurpose flour.
Still a great biscuit, but with a heartier flavor.
If you can't find gluten free buttermilk (this is sometimes difficult to find) you can easily make your own.
I actually prefer this over actual buttermilk, it seems to make the biscuits flakier.
Pour 1/2 cup plus 2 tablespoons milk into a cup or bowl. Add in 2 tablespoons apple cider vinegar and stir.
The milk thickens instantly, giving you a buttermilk equivalent.