Ingredients:
1 3/4 cup + 2 Tbsp Bob's Red Mill Gluten Free 1 to 1 Baking Flour
1 Tbsp. Baking Powder (I use Argo because it is aluminum-free)
1 tsp. salt
1/4 cup shortening or lard (don't judge- this is how biscuits get their amazing texture)
1 cup unsweetened almond milk (I like Aldi's brand)
Directions:
1. Preheat oven to 450 degrees and lightly grease a baking pan or lay parchment paper on it.
2. Whisk together flour, baking powder, and salt in medium/large mixing bowl. Don't swirl a few times with a spoon like you can get away with doing on cookie recipes- there is a lot of baking powder in here and we want it evenly distributed!
3. Cut in shortening/lard with a pastry cutter. If you don't have one, you can add the shortening/lard in very small bits and smash it in with a fork, but it will make your pie crusts so amazing, you should just buy one. (None of these links are affiliate, I get no money for this blog, I just like to show images of the products in case someone is unfamiliar with an item).
4. Slowly add in the milk, using the pastry cutter. You should get a sticky home-made play dough consistency that thins enough to be easy to lump together and handle, but not as thin as mashed potatoes. I know, that was clear as mud. I'm related to my Grandma, who used to say, "Just add milk until it's enough," when I asked her to teach me some recipes.
5. Using your fingers, or two spoons (one to scoop and one to scrap it off the other), drop globs the size of a large egg onto your prepped baking pan. These do not spread so they only need about 3/4-1" around them for heat to circulate. Bake 8-10 minutes. Do not wait for them to brown/golden. Since there's no sugar in this recipe, they don't brown like some baked goods will. If you overbake, the will be crumbly and dry and you can try again another time. The crumbly-dry ones are heavenly under a meat/gravy sauce. Just sayin'.
6. Enjoy them! Smother them in gravy, put on melted butter and honey or brown sugar, dunk them into your soup/stew.