Biscuits

Biscuits

Makes about 12 biscuits, depending on size.

2 1/2 cups Rice Flour Mix

1 tsp. sugar

1 T. baking powder

1 tsp. salt

1/2 cup Spectrum Shortening or oil

3/4 cup water or rice milk

3-4 Biscuits

3/4 cup Rice Flour Mix or Bob's Red Mill Biscuit and Baking Mix

1/2 tsp. sugar - if not using BRM B&B mix

1 tsp. baking powder, if not using BRM B&B mix

1/3 tsp. salt, if not using BRM B&B mix

2 T. Earth Balance Natural Buttery Spread Soy Free  or Spectrum Shortening

3 T. water or rice milk

Preheat oven to 450 degrees.  Mix the dry ingredients together.  Cut in the shortening, if using shortening, with a pastry cutter or two knifes used in a criss-cross fashion until crumbly.  Otherwise, mix the oil with the water or rice milk.  Add milk to the flour mixture. Stir. It should just be wet enough to hold together.  Add more fluid 1 T. at time if its too dry.  Turn out onto a Rice Flour Mix dusted surface.  Knead the dough 10 times.  Pat or roll to 1/2 inch thickness.  Cut into circles.  Place on an ungreased baking sheet.  Bake 10-12 min. or until golden brown.