SERVES: 4

Ingredients

• 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 vegan margarine
• 1/4 cup non-dairy milk
• 1 tablespoon cider vinegar
• 1 large egg, whisked

Directions

1. Line a baking sheet with parchment and set aside.

2. Measure the flours, baking powder, baking soda, xanthan gum and salt into a large bowl, and whisk to combine thoroughly.

3. Coarsely grate the margarine or butter into the dry mixture, tossing to coat as the shreds fall.

4. In a cup or small bowl, stir the non-dairy milk and cider vinegar and let stand for a minute, whisk in the egg, then quickly stir into the dry mixture. 

5. Dust your counter top 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.

6. 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. 

7. Bake for 25-28 minutes, until deeply golden brown. Cool on racks. Eat while still warm.

Recipe Notes

By Robin Asbell and posted with permission from welcometothetable.coop. Find recipes and articles about your food and where it comes from at welcometothetable.coop