Buttermilk Biscuits

• 1/2 cup palm shortening (Spectrum(R))
• 6 tablespoons soy-free vegan buttery spread (Earth Balance(R)), or butter of choice
• 1 cup brown rice flour (Bob's Red Mill(R))
• 1 cup millet flour (Arrowhead Mills(R))
• 3/4 cup tapioca starch (Bob's Red Mill(R))
• 3/4 cup potato starch(Bob's Red Mill(R))
• 3/4 cup Vance's DariFree(R) powder, or dry milk powder of choice
• 1/2 cup gluten-free oat flour (Lara's(R))
• 4 teaspoons xanthan gum
• 4 teaspoons baking powder (Rumford(R))
• 1 teaspoon evaporated cane juice (Wholesome Sweeteners(R))
• 1 teaspoon baking soda
• 1 teaspoon agar powder (NOW(R)), or unflavored gelatin of choice
• 2 cups fresh water
• 2 tablespoons lemon juice

1. 1. Using a tablespoon, measure palm shortening and Earth Balance(R) into freezer-safe container; place in freezer for 15 minutes.
2. 2. Place oven baking rack into second position; preheat oven to 375u0b0F; line rimmed baking sheet with parchment paper; set aside.
3. 3. In airtight container, combine brown rice flour, millet flour, tapioca starch, potato starch, Vance's DariFree(R) powder, GF oat flour, xanthan gum, baking powder, evaporated cane juice, baking soda, and agar powder; place on lid; shake vigorously to combine and to introduce air; pour into mixing bowl; set aside.
4. 4. Remove fats from freezer; quickly dice into small pieces; add to mixing bowl.
5. 5. Using pastry cutter, cut in frozen fats until mixture becomes loose pea-sized meal.
6. 6. Measure water; stir in lemon juice; add to mixing bowl; beat by hand to form loose batter; set aside 5 minutes.
7. 7. Meanwhile, cover work surface with parchment paper; heavily dust parchment with millet flour; coat hands with millet flour.
8. 8. Turn batter-like dough out onto parchment paper; dust heavily with millet flour; using hands, pat dough to one-half inch-thickness.
9. 9. With biscuit cutter of choice, punch out biscuits; gather scraps, press together gently to form 1/2"-thick dough; cut out more biscuits; repeat until dough is used.
10. 10. Place biscuits onto prepared baking sheet; put into preheated 375u0b0F oven; bake 18 minutes.
11. 11. Remove biscuits to wire cooling rack (or eat warm!), cool completely; store in airtight container up to 3 days.

palm shortening, soyfree vegan buttery spread, brown rice flour, millet flour, tapioca starch, potato starchbobs red, milk, flour, xanthan gum, baking powder, cane juice, baking soda, agar powder, water, lemon juice

Taken from www.epicurious.com/recipes/member/views/buttermilk-biscuits-50084074 (may not work)