These are flaky and delicious. They are perfect for serving with some soup or fried chicken!
This is a delicious gfcf, gluten free recipe! It is also wheat free, dairy free, tree nut free, peanut free, top 8 allergen free, corn free, vegetarian recipe. This recipe only has two eggs in it, so it could easily be an egg free and vegan recipe.
- 1 cup light colored flour (we like amaranth, sorghum, or millet)
- 1 cup starch (arrowroot, tapioca, corn, potato, or sweet rice flour are some examples)
- 2 tsp sugar
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum
- 1/2 tsp salt
- 2 eggs (or your favorite egg replacer)
- 1/2 cup margarine (1 stick) or shortening or lard
- 2/3 cup soured milk substitute (1 tsp lemon juice or vineger, plus enough water or milk substitute to make 2/3 cup liquid)
Preheat oven to 425F.
Combine the dry ingredients in a bowl and whisk together.
Add the margarine/shortening/lard to the dry ingredients, and use 2 knives or a pastry blender to mix together until it looks like rough cornmeal.
Mix in the eggs and milk, and stir until just moistened.
Drop by spoonfuls onto a baking sheet that has been well greased, lined with parchment, or lined with a silicone baking liner.
Bake for 10-12 minutes or until lightly browned. They turn out a bit crumbly, but incredibly flaky and delicious!