(These biscuits are SO light and fluffy. I was amazed. I enjoy them right out of the oven with "butter" and jam.)
1 3/4 c. gluten free flour mix (I used Featherlight)
1 tsp. xanthan gum
4 1/2 tsp. baking powder
1/2 tsp. salt 4 Tbsp. dairy free margarine 1 c. rice milk with 1 tsp apple cider vinegar added (to simulate buttermilk)
Preheat oven to 450 degrees
Mix dry ingredients together. Cut in margarine with fork, then stir in milk. Drop by spoonful onto parchment paper lined cookie sheet.
Bake 15-18 minutes. Makes 6-8 large biscuits.