by Laura Silber

Spectrum Organics makes a great non-hydrogenated shortening that makes excellent biscuits. You can also use a bit of lard or reserved bacon fat in place of some of the shortening if you have it on hand. For a richer biscuit, this recipe will also work with room temperature butter or non-dairy margarine. The resulting biscuit will be slightly more dense than the shortening version. Although the recipe calls for buttermilk, you may substitute regular whole milk soured with one teaspoon of rice vinegar. For a dairy-free biscuit, use hemp milk or soy milk soured with one teaspoon of rice vinegar.


  • 3 cups All Purpose GF Flour Blend, or King Arthur Gluten Free Flour, plus extra for rolling
  • 4 teaspoons xanthum gum
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup shortening
  • 1 1/2 cups buttermilk

Elizabeth Cecil

Line a cookie sheet with parchment paper. Combine the dry ingredients in a mixing bowl. Cut the shortening into the dry ingredients using two forks or your fingers, until it is well incorporated. Pour in the buttermilk and mix until just after the dough comes together. Do not over mix or the biscuits will become tough.
For drop biscuits: Drop large spoonfuls of dough onto the prepared cookie sheet, leaving a bit of space in between them.
For cut biscuits: On a floured board, gently pat the dough into a thick round. Cut out individual dough circles using a round biscuit cutter, cookie cutter, or the lip of a drinking glass dusted in flour. Transfer to prepared cookie sheet.
Bake at 400° F until the biscuits are puffed, browned and cooked through, about 15-18 minutes. Remove from the oven and serve hot immediately, or shortcakes.

Yield: 10 to 12 biscuits