These work best with rice flour (so rice day it is!) These are a great alternative for bread and make great Almond or Cashew butter and jelly (use preserves with NO SUGAR) sandwiches (with NO yeast!)

1 3/4 cup rice flour
1/2 tsp sea salt
2 tsp baking powder
1 tsp baking soda
3 tbsp. chilled CF margarine
2 tbsp. vegetable shortening
2/3 cup water (if batter seems too crumbly add in 1⁄4 cup more water)
2 tbsp. melted CF margarine

Sift together flour, salt, powder & soda. Cut in chilled margarine and shortening until consistency of small beads. Form a well in the center of the mixture and add water. Mix into form dough. Kneed dough for 30 seconds on a rice floured board. Rollout using rolling pin into ¼ “ thickness and cut into 2” rounds. Place on ungreased cookie sheet. Brush top of biscuits with melted margarine. Bake 10 minutes until golden brown at 450 degrees. NOTE: Do not over cook, they become too hard!