Mashed Potato Biscuits
Ingredients:
- 1/3 cup water
- 1/2 T. dairy free/soy free margarine or butter
- 5 T. rice milk or cow’s milk
- 1/3 cup instant mashed potato flakes
- 1/3 cup millet flour
- 1/2 cup + 5 T. King Arthur Flour Gluten Free All Purpose Flour
- 1 T. cornstarch
- 1/4 tsp. xanthan gum
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 4 T. soy free shortening
- 1/3 cup rice milk
- 1 T. water
Directions:
- Preheat oven to 375 degrees and line cookie sheet with parchment paper.
- Place 1/3 cup water and margarine in microwave for 1-2 minutes on high.
- Add milk and instant mashed potato flakes. Mix well and set aside.
- In a bowl, whisk the flours, cornstarch, xanthan gum, baking powder and salt. Set aside.
- Using a stand mixer, combine shortening and rice milk.
- Slowly add the mashed potatoes and mix another minute or two.
- Slowly add the dry ingredients and blend until mixed well.
- Add 1 T. water. Mix a bit more.
- Wet hands and the inside of a 1/4 cup dry measuring cup.
- Using the measuring cup scoop up 1/4 cup of the batter, and flip out onto wet hands.
- Shape in circle and place on parchment paper.
- Rewet inside of cup and hands and repeat until all batter is used up.
- Bake for 10 minutes. Flip over and bake an additional 10 minutes.
