Recipe- Easy To Make Gluten Free Biscuits

20 minutes is all you need to have these easy and scrumptious gluten-free biscuits done and on the table! In fact, they are so easy, my children make them regularly – with little to no help from mom.

Ingredients

1 tablespoon distilled white vinegar
1 cup cold hemp milk (see recipe notes for subs)
¾ cup millet flour
¾ cup tapioca starch
½ cup sorghum flour
1 tablespoon baking powder
1 tablespoon organic cane sugar
¾ teaspoon sea salt
½ teaspoon xanthan gum
6 tablespoons cold palm shortening (or vegan butter)

Method

- Preheat oven to 450 degrees (F), and line a baking sheet with parchment paper or a silicone liner.

- In a small mixing bowl, combine the distilled white vinegar and the hemp milk, and chill in the refrigerator to keep cold.

- In a large mixing bowl, whisk together, the millet flour, tapioca starch, sorghum flour, baking powder, organic cane sugar, sea salt, and xanthan gum.

- Cut in cold shortening until mixture resembles coarse crumbs.

- Gently mix the hemp-vinegar mixture into the dry ingredients until just combined. Do not over-mix. The batter will be sticky and shaggy.

- Using an ice cream scooper, scoop the dough into 9 separate balls on the prepared baking sheet.

- Bake for 14-18 minutes, or until the biscuits are golden brown. Serve warm.