Gluten Free Biscuits

Preheat oven to 475 degrees F.

Whisk together all the dry ingredients in a large glass bowl. Add the shortening and cut it into the dry ingredients until it is evenly dispersed.

Begin pouring in the buttermilk and mixing until the dough reaches a solid consistency. Only use that amount which you need to get the right consistency.

Powder hands with rice flour and knead the dough until it is solid and no longer full of pores (If necessary, add more buttermilk; if too sloppy add more rice flour. This is a touchy/feely aspect of baking with non wheat flours. Practice makes perfect).

Dust the rolling cloth, place the dough ball on it and roll the dough into a 3/4 inch structure. Use the biscuit cutter to produce the biscuits.

Place each on a greased biscuit tin. Baste each with buttermilk. Bake for 20 minutes or until golden on top.