ALLERGEN-FREE SHORTCAKE BISCUITS

Makes 12 biscuits
These biscuits are great for strawberry shortcake. For a breakfast treat, consider swirling brown sugar and cinnamon gently into the batter before baking for a “coffee cake” style biscuit.

1     cup gluten free biscuit or baking mix (look for a mix that contains baking powder and salt)
1⁄3   cup organic cane sugar
6     Tbs. soy, almond or coconut milk
1½  tsp. vanilla extract
6     Tbs. cold vegetable shortening
1     vegan egg equivalent  (e.g., ½ large banana, mashed)

1. Preheat oven to 375 degrees.

2. Dump all ingredients in a mixer and mix at medium speed for about two minutes. The mix should be fairly smooth, but still have a few visible specks of shortening.

3. Spoon 1 to 1½ Tbs. of batter onto a baking sheet to make a “drop biscuit.” Leave about 1 ½ inches of space between each biscuit.  If you like, you can dust each biscuit with sugar. Bake for 8 to 10 minutes. Cool on a cake or cookie rack.

PER SERVING (1 biscuit): 136 CAL; 1.6 G PROT; 7 G FAT (2.5 G SAT FAT); 16 G CARB; 0 MG CHOL; 114 MG SOD; 0 G FIBER; 5.5 G SUGARS