*recipe inspired by http://www.domestifluff.com/2009/08/my-favorite-gluten-free-biscuits/
Prep time: 10 minutes
Cooking time: 30 minutes
Makes approximately 12 biscuits
1 cup arrowroot powder
1 cup brown rice powder
1 tsp xanthan gum
4 tsp baking powder
1/2 tsp aluminum free baking soda
1 tsp sea salt
1 TBSP anise
1 TBSP coriander
1 TBSP fennel (dried)
2 TBSP coconut oil
2 TBSP olive oil
1 cup coconut milk
1 TBSP apple cider vinegar
Pre-heat oven to 425℉ and line baking sheet with parchment paper
In a medium sized mixing bowl, combine arrowroot powder, brown rice flour, xanthan gum, baking powder, baking soda, salt, anise, coriander and fennel. Mix together until evenly blended.
In a separate bowl, combine coconut oil, olive oil, coconut milk, apple cider vinegar, and two eggs. Mix until evenly combined.
Slowly stir the wet mixture into the dry mixture. Combine until dough forms a ball.
Drop golf ball sized ball of dough onto the baking sheet, allowing approximately 1 inch of room between each biscuit.
Lower temperature of oven to 400℉ and immediately place tray of uncooked biscuits into the oven. Cook for 30 minutes or until edges and bottoms of the biscuits have turned a golden brown and you can cleanly pierce the centre of a biscuit with a fork or toothpick and it remain clean.
When cook through, remove the biscuits from the tray, Serve while warm with Beef Broth Stew or allow to cool fully on a cooling rack and store in an air tight freezer safe container for later consumption