Gluten-Free Biscuits
The coconut oil doesn't flavor the biscuits — it just helps make them flaky and tender. These are the biscuits to serve with fried chicken!
INGREDIENTS | YIELDS 12 biscuits
- ⅓ cup solid vegetable shortening
- 2 tablespoons coconut oil
- 2 cups Flour Mix II
- 1 tablespoon sugar
- 2 teaspoons gluten-free baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- ¼ cup Egg Substitute for Baking
- ⅓–½ cup rice milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon rice milk
In food processor, combine vegetable shortening and coconut oil; process until blended. Place in freezer.
In large bowl, combine Flour Mix, sugar, baking powder, baking soda, cream of tartar, and salt; mix well. In small bowl, combine Egg Substitute, 3 cup rice milk, and cider vinegar; mix well.
Cut chilled shortening mixture into small pieces and add to flour mixture. Cut in with a pastry blender until particles are fine. Add Egg mixture; stir just until combined, adding more rice milk if necessary to make dough hold together.
Wrap dough in plastic wrap; chill for at least 2 hours. Preheat oven to 425°F. Roll-out dough on surface dusted with superfine rice flour, to ½″ thickness. Cut into 12 biscuits, using a sharp knife or biscuit cutter.
Place biscuits on ungreased cookie sheets. Brush with 1 tablespoon rice milk; bake 12–18 minutes, until biscuits are deep golden brown. Serve hot.
Calories: 227.20
Fat: 9.60 grams
Saturated Fat: 3.84 grams
Carbohydrates: 32.34 grams
Sodium: 70.46 mg
Coconut Oil
Because the coconut palm is a tropical plant, the coconut oil produced from it is solid at room temperature. In fact, the oil is very firm and can be difficult to work with. Blend it with other fats in the food processor so it will blend evenly with the dry ingredients. You can find coconut oil at health food stores and co-ops.
