Gluten free biscuits, FINALLY

I love biscuits. Tender, flaky, warm from the oven goodness.  Or I did. Before going gluten free.  Now the biscuits I make are typically dry and sandy.  The texture is, frankly, terrible.  I've read the tips, I've tried a multitude of flour combinations, of fat combinations, of prayers and voodoo effigies.  They just are. not. good.

Until now.  One evening my knowledge and my instincts came together in a beautiful display of camaraderie to allow me a blinding flash of inspiration.  And my first worthwhile gluten free biscuit was formed.

I'm not claiming the same flaky delicate perfection that my gluten filled days held.  This is not that.  But this is a glorious step in the right direction, with results that produce a biscuit that doesn't need butter. It is delicate and tender, with a crumb that is moist but still true to it's biscuit identity.

Try it out.  Let me know how you would improve it!

Gluten Free Biscuits

1 1/2 c Bob's Gluten Free All Purpose Flour (It is rice free, Authentic Foods also has a rice free one.)
1/2 c potato starch
1 Tbsp sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp xanthan gum
1 tsp Ener-G egg replacer
1/2 c Spectrum palm shortening (not butter flavored!)
3/4 c non-dairy milk of choice
1 tsp vinegar (I use apple cider vinegar)

Preheat oven to 450.  Combine milk and vinegar in a small bowl or cup and set aside.  Whisk together dry ingredients.  Cut in shortening with wire whisk.  Add milk mixture and stir with a wooden spoon.  Mixture will be wet, like a drop biscuit.  (If it is not, add a teaspoon of milk at a time until it is! This is important.)  Drop onto parchment lined baking sheet.  Using wet fingers, gently smooth or shape biscuit into the shape/size you prefer.  Bake 10-12 minutes.

Enjoy.  Butter optional.

Carefully prepared, this recipe is gluten free, nut free, rice free, soy free, dairy free, and egg free.