These biscuits are amazing served warm straight out of the oven. Eat them savory or sweet.

　　

Ingredients

makes 12 biscuits

　　4 cups Basic Gluten-Free Flour Mix (page 19)

　　1 teaspoon xanthan gum

　　2 tablespoons double-acting baking powder

　　1 teaspoon salt

　　1 cup dairy-free, soy-free vegetable shortening, chilled

　　2 cups plain or vanilla vegan yogurt

　　2 tablespoons rice milk

　　

Step 1

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

　　

Step 2

In a large bowl, whisk together the flour mix, xanthan gum, baking powder, and salt.

　　

Step 3

Cut in the chilled shortening, using a pastry blender, two knives, or your fingers, until you have a pea-sized crumb. Add the yogurt and stir until just combined, making sure you incorporate the crumbs at the bottom of the bowl.

　　

Step 4

Flour a work surface lightly with a little gluten-free flour mix, and turn out the dough. Lightly flour your hands. Sprinkle the dough with a little flour mix.

　　

Step 5

Gently pat the dough into a 1-inch-thick disk, pressing in any loose bits. Do not overhandle the dough!

　　

Step 6

Use a 2 1/2-inch floured round biscuit cutter to cut out biscuits. Cut them as close together as possible. Transfer the biscuits to the baking sheet.

　　

Step 7

Brush the tops of the biscuits generously with the rice milk.

　　

Step 8

Bake in the center of the oven for 25 minutes, or until golden, rotating the pan halfway through.

　　

Step 9

Transfer the biscuits to a cooling rack. Serve warm.

　　

Variation

Step 10

Herb Biscuits: Add 1/4 cup finely chopped fresh herbs after you’ve cut in the shortening. Proceed with the recipe as written.

　　Allergen-Free Baker's Handbook