Gluten-free Basic Biscuits

Preheat oven to 425°F (220°C).

Combine sorghum flour, gluten-free flour blend, sweet rice flour, xanthan gum, sugar, baking powder, cream of tartar, and salt in a large mixing bowl.

Cut the cubed shortening into the dry mixture using a pastry cutter or fork until the mixture resembles coarse breadcrumbs with small pea-sized pieces of shortening remaining.

Whisk the egg and milk together in a small bowl until combined.

Pour the egg-milk mixture into the dry ingredients and stir gently with a fork until a shaggy dough forms; do not overmix.

Turn dough onto a lightly floured surface and gently pat it into a ½-inch thick round, handling as little as possible to keep biscuits tender.

Cut biscuits using a 2-inch round cutter, pressing straight down without twisting; gather scraps and gently pat again to cut additional biscuits.

Arrange biscuits on a parchment-lined baking sheet about 1 inch apart.

Bake at 425°F for 12 to 15 minutes until the tops are light golden brown.

Cool biscuits on the baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool slightly before serving.