These are my favorite biscuit recipe. They are light, fluffy and split just right for a good spreading of honey or jam. Stored in an airtight container, they are even good the next day with some leftovers spread over the top. Biscuits and gravy anyone?
Biscuits
2 C brown rice flour
1 C tapioca starch
½ C sorghum flour
1 Tbsp cream of tartar
½ Tbsp baking soda
½ Tbsp guar or xanthan gum
1tsp salt
2 Tbsp sweetener (honey, rapadura, agave...)
½ C Earth Balance or Spectrum shortening
1 ½ C water or milk substitute
Combine dry ingredients in mixer and mix well. Add shortening and mix until crumbly. Pour in water all at once and mix until just combined. Roll out on flour dusted wax paper and cut into rounds. Or use cookie cutters for fun shapes. Bake on a parchment or Silpat lined cookie sheet. Bake at 425o 10-15 minutes or until light brown.
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