Baking Powder 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

1. Preheat the oven to 400F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, whisk together the flour mix, xanthan gum, baking powder, and salt.
4. Cut in the chilled shortening, using a pastry blender, two knives, or your fingers, until you have a pea-sized crumb.
5. Add the yogurt and stir until just combined, making sure you incorporate the crumbs at the bottom of the bowl.
6. Flour a work surface lightly with a little gluten-free flour mix, and turn out the dough.
7. Lightly flour your hands.
8. Sprinkle the dough with a little flour mix.
9. Gently pat the dough into a 1-inch-thick disk, pressing in any loose bits.
10. Do not overhandle the dough!
11. Use a 2 1/2-inch floured round biscuit cutter to cut out biscuits.
12. Cut them as close together as possible.
13. Transfer the biscuits to the baking sheet.
14. Brush the tops of the biscuits generously with the rice milk.
15. Bake in the center of the oven for 25 minutes, or until golden, rotating the pan halfway through.
16. Transfer the biscuits to a cooling rack.
17. Serve warm.
18. Herb Biscuits: Add 1/4 cup finely chopped fresh herbs after youve cut in the shortening.
19. Proceed with the recipe as written.

flour, xanthan gum, doubleacting baking powder, salt, vegetable shortening, yogurt, rice milk

Taken from www.epicurious.com/recipes/food/views/baking-powder-biscuits-379096 (may not work)