Flax Biscuits

• 1 3/4 cups plus 2 tablespoons rice milk
• 2 teaspoons freshly squeezed lemon juice
• 4 cups Basic Gluten-Free Flour Mix (page 19)
• 1 teaspoon xanthan gum
• 1 tablespoon plus 1 teaspoon double-acting baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup golden flaxseed meal
• 3/4 cup dairy-free, soy-free vegetable shortening, cut into tablespoon-sized pieces (chill a bit if its not solid)
• 1 tablespoon rice milk mixed with 1 tablespoon canola oil

1. Combine the rice milk and lemon juice.
2. Let sit for about 20 minutes.
3. Preheat the oven to 375F.
4. Line a baking sheet with parchment paper.
5. In a large bowl, whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt.
6. Add the flax meal and mix well.
7. Cut in the shortening, using a pastry blender, two knives, or your fingers, until you have a pea-sized crumb.
8. Add the rice milk mixture, and stir until just combined, making sure you incorporate the crumbs at the bottom of the bowl.
9. Flour a work surface lightly with a little gluten-free flour mix, and turn out the dough.
10. Lightly flour your hands.
11. Sprinkle the dough with a little flour mix.
12. Gently pat the dough into a 1-inch-thick disk, pressing in any loose bits.
13. Do not overhandle the dough.
14. Use a 2 1/2-inch floured round biscuit cutter to cut out biscuits.
15. Cut them as close together as possible.
16. Transfer the biscuits to the baking sheet.
17. Gather together the scraps, and repeat until youve used up all the dough.
18. Brush the tops of the biscuits with the rice milk and oil mixture using a pastry brush.
19. Bake in the center of the oven for 25 minutes, or until golden.
20. Transfer to a cooling rack.
21. Serve warm.

rice milk, freshly squeezed lemon juice, flour, xanthan gum, doubleacting baking powder, baking soda, salt, golden flaxseed meal, vegetable shortening, rice milk

Taken from www.epicurious.com/recipes/food/views/flax-biscuits-379098 (may not work)