Ingredients

• 1 1/4 cups Soy Milk plain
• 1 Tbsp Cider Vinegar
• 1 1/2 cups White Rice Flour or Organic White Rice Flour
• 1 cup Gluten Free Corn Flour
• 1/2 cup Potato Starch
• 1 1/2 tsp Xanthan Gum
• 1 1/2 Tbsp Baking Powder
• 1-1/2 Tbsp Evaporated Cane Sugar
• 1 1/2 tsp Sea Salt
• 6 Tbsp Margarine non-hydrogenated, cold, cubed, plus extra for brushing
• 6 Tbsp Shortening non-hydrogenated, cold, cubed

Instructions

1. Preheat oven to 450 and grease a cookie sheet or line it with parchment paper.
2. Add cider vinegar to soymilk and let sit 5 minutes.
3. Combine flours, starch, xanthan gum, baking powder, sugar and salt and whisk to combine. Add the margarine and shortening to the flour and rub them into the flour by hand until they are the size of peas. Add soymilk mixture to flour and mix by hand into a cohesive chunky dough.
4. Turn dough out onto a heavily floured board. Press the dough into a disc 1 - 1 1/2 inches thick. Cut biscuits with a 2 1/2 inch round cutter. Transfer biscuits to the prepared cookie sheet and brush with melted margarine, if desired.
5. Bake at 450 for 7 minutes. Rotate the cookie sheet and continue to bake an additional 4 minutes. Brush with melted margarine immediately, if desired. Serve hot.