Almond Flour Biscuits

3/4 cup arrowroot

3/4 cup potato starch

3/4 cup almond flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

1 teaspoon salt

4 tablespoons chilled butter or plant-based margarine

1/4 cup non-dairy milk

1 tablespoon cider vinegar

1 large egg, whisked

Line a baking sheet with parchment and set aside. Measure
the flours, baking powder, baking soda, xanthan gum and salt
into a large bowl, and whisk to combine thoroughly. Coarsely
grate the margarine or butter into the dry mixture, tossing
to coat as the shreds fall. In a cup or small bowl, stir the nondairy milk and cider vinegar and let stand for a minute, whisk
in the egg, then quickly stir into the dry mixture.
Dust your countertop with arrowroot and scrape the dough
out of the bowl onto the arrowroot. Pat out to an inch-thick
rectangle, and use a 2-inch biscuit cutter to cut rounds of
dough. Transfer to the prepared pan, leaving an inch of space
in between the rounds.
Gently press the scraps together and cut biscuits until dough
all used up.
Bake for 25-28 minutes, until deeply golden brown. Cool on
racks. Eat while still warm


Yield: 11 servings