dry ingredients thoroughly.
wet ingredients and mix thoroughly.
dough ball with the mixing spoon.
with rice flour to make a cannon ball shape that rolls
around the bowl without sticking.
out the dough on a rice flour dusted length of wax paper.
to ¾” thickness. Cut out biscuits, any size. A 4” biscuit
cutter will make about 6 biscuits.
spatula to lift off as the biscuits are cut. Re-roll the
dough as needed to make the biscuits.
on cookie sheet. Parchment paper works very well.
350° for 30 minutes. No need to turn the biscuits over
on a wire rack until thoroughly cool. Keep Refrigerated.
These muffins are very nice toasted.