I adapted this from an old gluten baking-powder biscuit recipe my mother used to make. They were quick biscuits you could whip up at the last minute without a lot of fuss. I had to fuss a little to get the flours right, but the end product is so worth sharing!
2 Tbsp. flax meal
4 Tbsp. water
1 cup Bob's Red Mill Gluten-Free All Purpose Baking Flour*
1/2 cup white rice flour (I used Bob's Red Mill stone ground)*
1/4 cup tapioca flour (aka tapioca starch)*
3 tsp. baking powder
1 tsp. salt
1/4 cup shortening (I use Spectrum Organic All-Vegetable Shortening)
3/4 cup unsweetened plain almond milk
*You can get decent results using Bob's Red Mill Gluten-Free 1 to 1 Baking Flour for the full 1 3/4 cups of flour in this recipe, but it wasn't AS good by far.
1. Stir together flax meal and water in small bowl and set aside. Preheat oven to 450° and line a large baking sheet with parchment paper or lightly spray it with baking oil.
2. Stir/whisk together the baking flour, rice flour, tapioca flour, baking powder and salt.
3. Cut in shortening. (Cutting in means using a pastry cutter or a fork to smash a solid fat until less than pea sized and distributed throughout dry ingredients.)
4. Stir milk and flaxseed/water mixture into the large bowl. Use a tablespoon to take generous scoops of dough and drop onto the prepared pan.
5. Bake at 450° for 8-10 minutes or until you can just start to see a few edges turning golden. If you bake it longer, you'll get more of a golden-crisp outside with a soft inside. Either way is delicious so you can control if you want softer (8 min) or crisper outside.