Directions:
1.
Mix
dry ingredients thoroughly.
2.
Add
wet ingredients and mix thoroughly.
3.
Form a
dough ball with the mixing spoon.
4.
Dust
with rice flour to make a cannon ball shape that rolls
around the bowl without sticking.
5.
Roll
out the dough on a rice flour dusted length of wax paper.
6.
Roll
to ¾” thickness. Cut out biscuits, any size. A 4” biscuit
cutter will make about 6 biscuits.
7.
Use
spatula to lift off as the biscuits are cut. Re-roll the
dough as needed to make the biscuits.
8.
Place
on cookie sheet. Parchment paper works very well.
9.
Bake
350° for 30 minutes. No need to turn the biscuits over
during baking.
10.
Cool
on a wire rack until thoroughly cool. Keep Refrigerated.
Tip:
These muffins are very nice toasted.
