Recipe:
2 cups organic white flour
4 tsp baking powder with no aluminum
1/2 tsp salt
1/3 cup safflower oil or earth balance butter
2/3 cups unsweetened rice milk
Preheat oven to 425 degrees.
In a mixer, mix the dry ingredients until blended. Add the oil and rice milk together and mix until
dough is mixed well. Take the dough out and knead slightly on floured wax paper. You don't want to toughen the dough. Using a rolling pin, roll out for 1/2 in height. Take a round biscuit cutter and make
them cut firm, but do not twist the cutter. Place on parchment paper allowing them to touch each
other. Put a small amount of earth balance butter on each top. Bake for 12-15 minutes.
