Biscuits GF, Egg Free, Soy Free, Nut Free, Dairy Free option

What is it about soups and stews that they seem to clamor for a good biscuit to join them on the table?  I can't seem to make a stew without adding a double batch of these to the oven, but these really sing in a good chicken and biscuit meal.

In our house, everyone can mix up these in a few minutes.  They are best baked on my 'pizza' stone, crisp and hot from the oven.  Leaving them on the stone also keeps them warm throughout the meal.  If you are fortunate enough to have any of these leftover- can I suggest warming them and smearing them with butter and honey...or maybe your favorite jam.

Gluten Free

Corn Free

Allergen Free for: Egg, Soy, Nut, Peanut, Wheat, Shellfish, Fish

Contains Dairy- source: butter, milk for: texture

possible dairy substitutions: nondairy butter; nondairy milk

If using your own flour blend: Flour = 210 grams; approximately 1 1/2 cups of a gluten free blend

Makes about 1 dozen biscuits

Mix flour blend:

90 grams white rice flour

36 grams potato starch

44 grams brown rice flour

40 grams millet flour

Add other dry ingredients and blend:

1/2 tsp. salt

1 TBSP. sugar

1 tsp. baking soda

1 1/2 tsp. cream of tartar

Cut in:

4 TBSP Butter

3 TBSP palm shortening

Mix wet ingredients:

1 flax egg (1 TBSP ground flax + 3 TBSP water)

1/2 Cup milk or milk substitute

Add wet ingredients to dry ingredients

Drop by spoonful onto cookie sheet. Bake 10-12 minutes at 425 degrees.