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INGREDIENTS 2 cups King Arthur Gluten Free Baking Mix 1 teaspoon each baking powder and sugar 6 Tablespoons semi-solid coconut oil 1/2 cup unsweetened applesauce 1/2 cup almond milk 2-3 tablespoons of cinnamon sugar DIRECTIONS Mix together baking mix, baking powder and sugar. Use a fork to mix coconut oil into flour mixture until completely distributed. The flour will resemble chunky sand. Stir together applesauce and almond milk. Pour into flour mixture and stir gently until all flour streaks are completely gone. Dough will be soft and sticky. Sprinkle work surface with a light coating of baking mix or gluten free flour. Tip dough out of bowl onto counter, flour hands and pat flat. Flip over, fold in half and pat flat again. Dough should be about an inch thick. Cut biscuits with a well-floured small biscuit cutter. Place an inch apart in a metal baking pan, preferably with sides. Cover with a light towel and let sit at room temperature for 15 minutes before baking. Sprinkle with cinnamon sugar before baking. Preheat oven to 350 degrees. Bake 20-25 minutes, until tops are firm, bottoms golden and sides still slightly soft. Eat hot or cool completely, cover and serve warmed the next day. Freeze leftovers. Copyright © 2017 Stefanie Samara Hamblen |
