Preheat the oven to 400°F. Line a baking sheet with parchment paper; set aside.
In a small bowl, stir together coconut milk and apple cider vinegar. Whisk in eggs until well combined, then set aside.
In a medium bowl, whisk together cassava flour, arrowroot starch, baking powder, baking soda, salt, garlic, parsley, and red pepper flakes. With a pastry blender or a fork, cut butter into dry ingredients until mixture resembles a coarse meal.
Stir in coconut milk mixture just until barely combined. Add Parmesan and stir to combine.
Drop dough by the spoonful or with an ice cream scoop onto the prepared baking sheet. Bake 8-12 minutes or until tops of biscuits are lightly browned. Serve immediately.
*Cassava flour texture can vary based on brand. I used Otto’s Cassava Flour in this recipe and recommend that to achieve the intended results.