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1
Combine the rice milk and lemon juice.
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2
Let sit for about 20 minutes.
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3
Preheat the oven to 375F.
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4
Line a baking sheet with parchment paper.
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5
In a large bowl, whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt.
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6
Add the flax meal and mix well.
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7
Cut in the shortening, using a pastry blender, two knives, or your fingers, until you have a pea-sized crumb.
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8
Add the rice milk mixture, and stir until just combined, making sure you incorporate the crumbs at the bottom of the bowl.
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9
Flour a work surface lightly with a little gluten-free flour mix, and turn out the dough.
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10
Lightly flour your hands.
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11
Sprinkle the dough with a little flour mix.
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12
Gently pat the dough into a 1-inch-thick disk, pressing in any loose bits.
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13
Do not overhandle the dough.
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14
Use a 2 1/2-inch floured round biscuit cutter to cut out biscuits.
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15
Cut them as close together as possible.
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16
Transfer the biscuits to the baking sheet.
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17
Gather together the scraps, and repeat until youve used up all the dough.
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18
Brush the tops of the biscuits with the rice milk and oil mixture using a pastry brush.
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19
Bake in the center of the oven for 25 minutes, or until golden.
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20
Transfer to a cooling rack.
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21
Serve warm.
