<<Disclaimer: Verify this information before applying it to your situation.>>

After much experimentation, I have come up with a Gluten Free buscuit dough
that is similar to the "canned" dough in the grocery store. I use it for all
the recipes that I used to use the canned dough for before going GF. It turns
out great!

                     *  Exported from  MasterCook  *

                           Gluten Free Biscuits

Recipe By     : Wendy
Serving Size  : 12   Preparation Time :0:15
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sorghum flour
     3/4  cup           GF Flour Blend -- Bette Hagman's
     1/4  cup           Sweet Rice Flour
   1      tsp           xanthan gum
   2      tsp           sugar
   3      tsp           baking powder
     1/2  tsp           cream of tartar
     1/4  tsp           salt
     1/2  cup           shortening -- cubed
   1                    egg
     1/2  cup           milk

Crack egg into large measuring cup. Add milk to make 2/3 cup of liquid.
Lightly beat together. Set aside. Sift all dry ingredients. Place in food
processor. Pulse in cubed shortening. Add milk/egg mixture. Pulse until dough
is formed.

I usually wrap dough in plastic wrap and chill 1 hour or overnight, but you
could roll or pat it out right away and use a biscuit cutter to cut biscuits.
Place on baking sheet and bake at 450 degrees for 10 min. I usually brush
melted butter on them the last couple of minutes. This helps them to brown a
little bit better.