<<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.