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["1. Using a tablespoon, measure palm shortening and Earth Balance(R) into freezer-safe container; place in freezer for 15 minutes.", "", "2. Place oven baking rack into second position; preheat oven to 375u00b0F; line rimmed baking sheet with parchment paper; set aside.", "", "3. In airtight container, combine brown rice flour, millet flour, tapioca starch, potato starch, Vance's DariFree(R) powder, GF oat flour, xanthan gum, baking powder, evaporated cane juice, baking soda, and agar powder; place on lid; shake vigorously to combine and to introduce air; pour into mixing bowl; set aside.", "", "4. Remove fats from freezer; quickly dice into small pieces; add to mixing bowl.", "", "5. Using pastry cutter, cut in frozen fats until mixture becomes loose pea-sized meal.", "", "6. Measure water; stir in lemon juice; add to mixing bowl; beat by hand to form loose batter; set aside 5 minutes.", "", "7. Meanwhile, cover work surface with parchment paper; heavily dust parchment with millet flour; coat hands with millet flour.", "", "8. Turn batter-like dough out onto parchment paper; dust heavily with millet flour; using hands, pat dough to one-half inch-thickness.", "", "9. With biscuit cutter of choice, punch out biscuits; gather scraps, press together gently to form 1/2""-thick dough; cut out more biscuits; repeat until dough is used.", "", "10. Place biscuits onto prepared baking sheet; put into preheated 375u00b0F oven; bake 18 minutes.", "", "11. Remove biscuits to wire cooling rack (or eat warm!), cool completely; store in airtight container up to 3 days."]
