LIVING FREE HEALTH AND LIFE

Mashed Potato Biscuits

• 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

1. Preheat oven to 375 degrees and line cookie sheet with parchment paper.
2. Place 1/3 cup water and margarine in microwave for 1-2 minutes on high.
3. Add milk and instant mashed potato flakes. Mix well and set aside.
4. In a bowl, whisk the flours, cornstarch, xanthan gum, baking powder and salt. Set aside.
5. Using a stand mixer, combine shortening and rice milk.
6. Slowly add the mashed potatoes and mix another minute or two.
7. Slowly add the dry ingredients and blend until mixed well.
8. Add 1 T. water. Mix a bit more.
9. Wet hands and the inside of a 1/4 cup dry measuring cup.
10. Using the measuring cup scoop up 1/4 cup of the batter, and flip out onto wet hands.
11. Shape in circle and place on parchment paper.
12. Rewet inside of cup and hands and repeat until all batter is used up.
13. Bake for 10 minutes. Flip over and bake an additional 10 minutes.