This recipe is for my friends who have long suffered through unflaky, tough, heavy biscuits and/or opting for none.  bon apetit!

2 C GF flour (I prefer Namaste brand)
1 tsp xanthan gum (omit if already in flour)
7 Tbsp finely ground almond flour/meal or dry milk powder
1.5 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 C fat/shortening (I used 1/4 Nutiva shortening, 2 Tbsp refined coconut oil and 2 Tbsp butter)
7 fluid ounces of liquid (I used 1 egg beaten with 2 Tbsp plain yogurt and 3 oz of plain almond milk)

Sift or whisk dry ingredients together in medium bowl. Cut fat into dry ingredients until small pea size chunks. (It helps if your flour and/or fat are very cold.) Using a fork, gently combine the liquid into your crumbly flour & fat mixture. Let rest, out of drafts, 10-20 minutes. This allows fats to soften and the dough to meld. Preheat oven 375* and spray or line your baking sheet.
Lightly oil your hands with olive oil. Scoop about 1/4-1/3 C of dough into hands, (press gently and form a palm size circle. Fold it in half and reshape. This is the kneading. Be gentle. Do not over handle.) Mine were about 2.5 ” deep. This seemed to be thick enough to offer a flaky and tender biscuit, but not so deep they were under cooked and/or burnt. Let the formed biscuits rest on the pan 10 minutes. This allows the baking powder and soda to activate and lift the biscuits. Bake 20 min., until a gentle golden. Perfect with gravy or anything else you’d want a biscuit for. Enjoy!!!

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