The key ingredient to this recipe is Bisquick Gluten-Free Baking Mix. There is just something magical about this stuff! It took me a while to settle the mystery of whether there was a flax seed cross-contamination issue with it, but I received confirmation from them, stating the following:
"We have verified that the Bisquick Gluten Free product does not contain flax seed and is not manufactured on the production line with products that contain flax seed.
Our products are labeled for the top 8 allergens (peanuts, tree nuts, dairy products, eggs, soy, wheat, crustaceans, and fish) plus sesame, sunflower and mollusks. We label for these allergens using CONTAINS and/or MAY CONTAIN lists located directly below the product’s ingredient list.
CONTAINS means that the allergen(s) is included in the product’s recipe. The allergen(s) will be listed in the ingredient list, and also in the CONTAINS statement just below the ingredient list.
MAY CONTAIN means that the allergen(s) is not in the product’s recipe but could be present as result of the manufacturing process regardless of our best efforts to exclude it. These allergens will not be included in the ingredient list.Given the above information, please note that the Bisquick Gluten-Free Baking Mix has a "MAY CONTAIN SOY INGREDIENTS" warning.
Both CONTAINS and MAY CONTAIN mean that if you are sensitive to the specific allergen(s) in the list, no matter which way it is listed, you should avoid this product.
This ingredient and allergen information is for the package in hand. It is not intended for other packages of the same product. Ingredients may vary from one package to another due to product reformulation. If you have allergy concerns, please carefully read the ingredient information on each package."
can change without notice.
Read the label EVERY TIME!
The recipe is as follows:
Fluffy Allergy-Friendly Biscuits - Gluten-Free, Egg-Free, Milk-Free
2 cups Bisquick Gluten-Free Baking Mix
1/3 cup Spectrum Organic Shortening
1 T. Ener-G Egg Replacer, combined with 4 T. very warm water
1/4 cup sweet potato baby food, or other safe puree
2/3 cup original flavor rice milk, or other safe non-dairy milk
Place baking mix in a large bowl and cut in shortening with a pastry blender, or fork/knife.
Prepare egg replacer, and add to bowl,
along with sweet potato puree and rice milk.
Blend until a soft dough forms.
Using a large cookie scoop, place dough on a prepared baking pan, lined with parchment paper.
Bake at 400ºF for 13-17 minutes.
Given the limited list of ingredients we have to work with, I'm always happy when a recipe works out! I hope it works out for you, as well. Enjoy! :)