Rich, freshly baked biscuits are very special and something to celebrate!
1 cup Sweet Sorghum Flour
1/2 cup all-purpose gluten-free flour
1/4 cup tapioca starch
1/4 cup potato starch
1 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 ripe banana mashed
1 stick (1/2 cup) vegan butter (we use organic Earth Balance buttery spread)
1 cup unsweetened soy milk
1 tablespoon apple cider vinegar
Mix together dry ingredients. Combine banana, soy milk, vinegar and vegan butter, pressing the butter into the liquid with the back of a tablespoon or using a hand mixer. Pour wet ingredients into the dry and mix to incorporate all ingredients. Drop by large spoonfuls on to a parchment-paper lined cookie sheet. Bake at 375oF for about 20 minutes, until golden brown. Makes about 8 biscuits.