Preheat oven to 400°Line a cookie sheet with parchment paper and set aside.
In a large bowl, add the cornstarch, arrowroot starch, almond flour, coconut flour, cocoa, baking powder and sugar. Whisk with a plastic or wire whisk until the mixture is well combined.
Using a pastry cutter, cut in the butter until the mixture resembles small crumbs. It will take a few minutes of ‘mashing’ to get the right consistency, but just keep scraping the butter off until it's fully incorporated into the flour mixture.
All at once, add the milk and mix. Use a sturdy spoon as the dough will become stiffer.
Add the chocolate chips and combine.
Sprinkle some cornstarch on a work surface. Using a rolling pin, roll out the dough – just enough to bring it all together. The dough should be at least 1 inch thick.
Cut out the biscuits using a 2 inch biscuit butter and place them on the prepared pan.
Bake the biscuits for 14 – 15 minutes.
Use a pasty cutter to easily blend in the butter into the dry ingredients. A non-stick rolling pin will ensure the dough doesn't stick to the pin.Place a piece of wax paper on the counter and sprinkle it lightly with cornstarch before rolling out the dough.