ORANGE MARMALADE TEA BISCUITS

Orange Marmalade Tea Biscuits image

Yield makes 24 2-inch biscuits

Number Of Ingredients 8

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3 cups Basic Gluten-Free Flour Mix (page 19)
3/4 teaspoon xanthan gum
2 tablespoons double-acting baking powder
3/4 teaspoon salt
6 tablespoons dairy-free, soy-free vegetable shortening
1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk
1 cup orange marmalade
1/2 cup rice milk

Steps:

Preheat the oven to 400°F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour mix, xanthan gum, baking powder, and salt, mixing on medium speed for 20 seconds.
Add the shortening and mix on low speed until you have a coarse meal, about 1 minute.
With the mixer still running, add the egg replacer, then 1/2 cup of the marmalade, then the rice milk. Mix until the dough is just combined. It will still be crumbly.
Sprinkle your work surface, a rolling pin, and your hands with a little gluten-free flour mix. Turn out the dough onto the floured board, pat into a disk, and gently roll out the dough to about 1/2 inch thick.
Cut with a 2-inch floured biscuit cutter, gathering scraps and rerolling as necessary. Place 12 biscuits on each baking sheet. Top each with about 1 teaspoon of the remaining marmalade. Bake for 15 minutes, until the biscuits are lightly golden around the edges and the marmalade is bubbling. Let cool slightly before eating.