delicious way to use fresh peaches
Preheat oven to 425°F.
Add flour, sugar, baking powder, xanthan gum, and salt to a medium size mixing bowl. Whisk together.
Cut in the palm shortening with a pastry cutter or a fork. Continue to stir and cut in until crumbly and the shortening is in tiny little balls, mixed in evenly.
Start with 3/4c. of milk and drizzle it over the flour- try to cover all of it. Stir in a circular motion, making sure to scrape the bottom of the bowl, you don't want to over-mix but you also don't want any dry spots. Add 1-3 Tb more milk as needed to ensure the flour is moistened. Stir until the dough is starting to come together (about 10 stirs), then stop.
Line a baking sheet with parchment paper. Scoop the dough onto the parchment paper. Dust your hands with gf flour and pat down on the dough until it's about 1 1/2-2" tall. Then cut into rounds. As you cut into rounds, spread the biscuits evenly over the pan. Take scraps of dough and make them into one biscuit. Makes about 8-10 biscuits.
Bake for 12-15 minutes or until slightly golden (they don't really get yellow, I check the bottom to see if it's browned). Let cool.
When the shortcake is cooled, cut in half, top with sliced peaches and whipped cream.
Freeze the extra shortcake/biscuits for a quick dessert later! These also taste delicious with dairy-free butter and honey :)