iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Saigon Chicken Salad

Ingredients:
1 cup chopped fresh cilantro (including stems)
5 tablespoons fresh lemon juice
1 4-inch-long bottom portion of large lemongrass stalk, finely chopped (about 2 tablespoons)
3 large kaffir lime leaves, minced (1 generous teaspoon)
1/2 cup olive oil
Coarse kosher salt
1 1/4 pounds skinless boneless chicken breast halves (4 to 5)
5 tablespoons fish sauce (such as nam pla or nuoc nam)
1/4 cup (packed) light palm sugar or golden brown sugar
1/4 cup fresh lime juice
2 teaspoons minced Thai chiles or serrano chiles with seeds
2 large garlic cloves, pressed
3 cups 2-inch pieces trimmed Chinese long beans or green beans (about 10 ounces)
8 ounces plum tomatoes, halved lengthwise, seeds and pulp removed, shells cut into long thin strips
1 cup coarsely grated peeled daikon (Japanese white radish) or trimmed red radishes
1 cup coarsely grated seeded Persian cucumbers (about 3)
1 cup very thinly sliced green cabbage
1 cup coarsely grated carrot
1 cup celery leaves
1 cup fresh cilantro leaves
3 green onions, thinly sliced on diagonal
1/2 cup salted roasted peanuts, split in half
Ingredient info: Lemongrass, fish sauce, palm sugar, and daikon can be found at some supermarkets and at Asian markets. Kaffir lime leaves are sold frozen or sometimes fresh at Asian markets. If unavailable, substitute 1 tables poon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf.
Test-kitchen tip: Palm sugar can be very hard
making it difficult to measure. To soften it
microwave the palm sugar (s till in the jar) in 10-second intervals at 50 percent power.

Instructions:
Whisk cilantro, lemon juice, lemongrass, and kaffir lime leaves in small bowl to blend. Gradually whisk in oil. Season marinade to taste with coarse salt and freshly ground black pepper. Arrange chicken in single layer in 8 x 8 x 2- inch glass baking dish. Pour marinade over; turn chicken to coat evenly. Cover and chill 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Heat heavy large skillet over medium-high heat. Add chicken (with some marinade still clinging to surface) to skillet. Sauté until cooked through, 5 to 6 minutes per side.
Turn off heat; let chicken rest in skillet 15 minutes. Transfer chicken to work surface. Cut chicken in half horizontally, then crosswise into thin strips.
Combine fish sauce, palm sugar, lime juice, chiles, and garlic in small bowl. Whisk until sugar dissolves. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 3 hours ahead. Cover and let stand at room temperature; whisk before using.
Cook beans in saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain; cool.
Place beans in large bowl. Add tomatoes, daikon, cucumbers, cabbage, carrot, celery leaves, cilantro leaves, green onions, and most of peanuts. Add chicken and dressing; toss to blend. Season to taste with salt and pepper. Mound salad on large rimmed platter. Sprinkle with remaining peanuts and serve.
Warm Apple Cobbler

Ingredients:
4 medium granny smith apples, peeled, cored, cut into 1/2-inch-thick slices (about 5 1/2 cups)
3 large fuji apples, peeled, cored, cut into 1/2-inch-thick slices (about 4 cups)
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon peel
1 teaspoon vanilla extract
1/3 cup (packed) golden brown sugar
2 tablespoons all purpose flour
1/4 teaspoon ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly
3 tablespoons white miso
2 large eggs
2 cups all purpose flour
1 1/3 cups sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Vanilla ice cream

Instructions:
Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Toss first 5 ingredients in large bowl. Add sugar, flour, and cinnamon; toss to combine. Transfer to baking dish.
Whisk butter, miso, and eggs in medium bowl until smooth. Combine flour, sugar, baking powder, cinnamon, and ginger in large bowl. Form well in center of flour mixture and add butter mixture. Using rubber spatula, toss until large clumps form.
Using fingertips, break up streusel clumps into smaller pieces and sprinkle streusel topping over apples. Bake until apple mixture is bubbling and streusel is golden brown, 50 to 55 minutes. Cool slightly. Serve cobbler slightly warm topped with vanilla ice cream.
Coriander Chicken Tostadas with Refried Beans and Grilled Fennel

Ingredients:
2 15-ounce cans pinto beans (preferably organic), liquid drained and reserved
1/2 cup chopped white onion
2 tablespoons dried oregano
2 garlic cloves, peeled
2 teaspoons minced canned chipotle chiles in adobo
1 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Coarse kosher salt
1 large fresh fennel bulb, trimmed, cut through core into 1/3-inch-thick slices (some slices will separate)
6 tablespoons safflower oil, divided
4 skinless boneless chicken breast halves
1/3 cup coriander seeds (about 1 ounce), coarsely crushed in plastic bag
6 purchased corn tostada shells
3 cups thinly sliced romaine lettuce
6 radishes, trimmed, thinly sliced
6 fresh cilantro sprigs
Lime wedges
"Ingredient info: Chipotle chiles are often sold in a spicy tomato sauce called adobo. Theyre available at some supermarkets and at specialty foods stores and Latin markets."

Instructions:
Place beans and next 5 ingredients in processor; blend to chunky puree.
Heat oil in heavy large saucepan over medium heat. Add bean mixture and 1/2 cup reserved bean liquid. Stir over medium- low heat until warmed through, adding more bean liquid if dry, about 5 minutes. Season with coarse salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using.
Brush fennel slices with 1 1/2 tablespoons oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add fennel slices. Sear until lightly browned and crisp-tender, 2 to 3 minutes per side. Transfer to plate. Cut into strips. Reserve skillet.
Using rolling pin, flatten chicken between sheets of plastic wrap to 1/4- to 1/3-inch-thick cutlets. Spread out coriander seeds on sheet of foil. Sprinkle chicken with salt and pepper; coat with coriander seeds.
Heat 4 1/2 tablespoons oil in reserved skillet over medium-high heat. Working in batches, if necessary, add chicken to skillet. Sauté until cooked through, about 3 minutes per side. Transfer to work surface. Cool 5 minutes. Cut chicken in half lengthwise, then crosswise into 1/3-inch-wide strips.
Top each tostada shell with beans, lettuce, radishes, fennel, chicken and cilantro sprig. Serve with lime wedges.
Spiced Coconut Pancakes with Tropical Fruit

Ingredients:
2 1/2 cups whole wheat flour
1 cup unsweetened shredded coconut
2 teaspoons baking powder
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/4 teaspoon baking soda
1 13 1/2-ounce can light unsweetened coconut milk (about 1 2/3 cups)
2 tablespoons pure maple syrup
1 tablespoon vanilla extract
Vegetable oil
Tropical fruit salad
Additional pure maple syrup
Chopped natural unsalted pistachios (for garnish)
Ingredient info: Unsweetened shredded coconut is available at specialty foods stores and natural foods stores. Canned light unsweetened coconut milk is sold at many supermarkets and at Indian
Southeast Asian
and Latin markets.

Instructions:
Preheat oven to 250°. Whisk first 6 ingredients and 3/4 teaspoon salt in large bowl. Whisk coconut milk, 1 1/4 cups warm water, 2 tablespoons maple syrup, and vanilla in medium bowl. Whisk coconut milk mixture into dry ingredients until batter is pourable.
Heat griddle or skillet over medium-high heat; brush with vegetable oil. Working in batches, add batter by 1/4 cupfuls. Working quickly and using back of spoon, spread each pancake to about 4-inch round. Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes. Turn over; cook until golden, 1 to 2 minutes. Transfer to baking sheet. Keep warm in oven.
Place 2 to 3 pancakes on each plate. Top with tropical fruit salad, maple syrup, and chopped pistachios.
Stir-Fried Bok Choy and Mizuna with Tofu

Ingredients:
3 1/2 tablespoons soy sauce, divided
4 teaspoons Asian sesame oil, divided
3 1/2 teaspoons unseasoned rice vinegar, divided
1 14- to 16-ounce container extra-firm tofu, drained
2 tablespoons peanut oil
4 green onions, chopped
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
4 baby bok choy, leaves separated
12 cups loosely packed mizuna (about 8 ounces)
Ingredient info: Mizuna is sold at some supermarkets and at Asian markets

Instructions:
Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl.
Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry.
Heat peanut oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture.
Wipe out any peanut oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining 1 1/2 tablespoons soy sauce and 3 teaspoons vinegar, then bok choy. Toss until bok choy wilts, 1 to 2 minutes. Add mizuna in 2 batches, tossing to wilt before adding more, 1 to 2 minutes per batch. Season greens with salt and pepper. Add tofu to skillet. Toss gently to blend. Transfer to platter.
Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt

Ingredients:
3 1/2 tablespoons fresh lemon juice
1 tablespoon Baharat Seasoning
1 large garlic clove, pressed
1/2 cup plain whole-milk Greek-style yogurt
1/4 cup tahini (sesame seed paste)
1 1/4 cups pomegranate seeds
2/3 cup shelled unsalted natural pistachios, coarsely chopped
1/3 cup coarsely chopped fresh Italian parsley
2 1/2 tablespoons olive oil
2 1/2 teaspoons fresh lemon juice
1/2 cup coarsely grated onion
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 teaspoons Baharat Seasoning
4 skinless boneless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces
Warm pita breads
"Ingredient info: Greek-style yogurt is sold at some supermarkets and at specialty foods stores (such as Trader Joes and Whole Foods markets) and Greek markets. Tahini (sesame seed paste) is available at some supermarkets and at natural foods stores and Middle Eastern markets."
4 10- to 12-inch-long metal skewers

Instructions:
Combine lemon juice, Baharat Seasoning, and garlic in medium bowl; stir to blend. Let stand 5 minutes. Whisk in yogurt and tahini. Season tahini yogurt to taste with salt. DO AHEAD: Can be made up to 2 hours ahead. Let stand at room temperature.
Mix all ingredients in medium bowl. Season to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Whisk first 4 ingredients in large bowl. Add chicken. Sprinkle with salt and pepper. Marinate at room temperature at least 1 hour and up to 2 hours.
Preheat broiler. Thread 6 chicken pieces onto each skewer. Sprinkle with salt and pepper. Place on small rimmed baking sheet. Broil chicken until cooked through, 5 to 6 minutes per side. Arrange kebabs on platter. Serve with tahini yogurt, pomegranate relish, and warm pita breads.
Mixed-Greens and Sausage Soup with Cornmeal Dumplings

Ingredients:
3/4 cup all purpose flour
3/4 cup yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
1 1/2 tablespoons butter, melted
1/2 cup chopped green onions
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
4 large garlic cloves, pressed
4 Turkish bay leaves
1 tablespoon chopped fresh thyme
1 pound andouille sausages, sliced into 1/4-inch-thick rounds
6 cups low-salt chicken broth
2 14.5-ounce cans diced tomatoes in juice
1 teaspoon hot pepper sauce
1/8 teaspoon ground allspice
1 12-ounce bag mixed turnip
mustard
and collard greens
any thick stems cut away (about 12 cups packed)

Instructions:
Line rimmed baking sheet with plastic wrap. Whisk first 5 ingredients in medium bowl. Stir in milk and butter, then green onions. Let stand at least 1 hour and up to 2 hours. Using wet hands, shape mixture, 1 tablespoon at a time, into 18 dumplings, arranging on sheet. DO AHEAD: Can be made 1 day ahead. Cover; chill.
Heat oil in large pot over medium heat. Add onion, garlic, bay leaves, and thyme. Sauté until onion is tender, about 5 minutes. Add sausage; sauté until fat renders, 3 to 4 minutes. Add broth, tomatoes with juice, hot sauce, and allspice; bring to simmer, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.
Add greens to simmering soup. Cook greens uncovered 10 minutes, stirring occasionally. Drop in dumplings. Cover; reduce heat to low. Simmer until dumplings are tender and cooked through, 20 to 25 minutes. Season soup with salt and pepper. Ladle soup and dumplings into bowl.
Multi-Grain Pasta with Butternut Squash, Ground Lamb, and Kasseri

Ingredients:
4 8-ounce packages fresh peeled cubed butternut squash (5 to 6 cups)
2 1/2 tablespoons olive oil, divided
8 ounces ground lamb
2 1/2 cups chopped onions
3 large garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 cup canned crushed tomatoes with added puree (from 28-ounce can)
2 cups low-salt chicken broth
8 ounces multi-grain penne pasta (such as barilla)
1/2 cup chopped fresh cilantro, divided
1/2 cup grated kasseri cheese, divided
"Ingredient info: Look for kasseri
a firm white cheese made from sheeps milk
at supermarkets and Greek markets."

Instructions:
Preheat oven to 450°F. Toss squash with 1 1/2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Transfer squash to large rimmed baking sheet. Roast until tender and brown around edges, using metal spatula to turn occasionally, 30 to 35 minutes. Remove from oven and set aside.
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add lamb and onions; sauté until lamb browns and onions soften, 7 to 8 minutes. Add garlic and next 3 ingredients; stir 1 minute. Stir in tomatoes, then broth and bring to boil, scraping up any browned bits. Reduce heat; simmer until mixture thickens, about 5 minutes. Stir in squash. Season with salt and pepper.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add lamb mixture, half of cilantro, and half of cheese; toss. Add reserved cooking liquid by 1/3 cupfuls to moisten. Season with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining cilantro and cheese.
Honey-Caramel Ice Cream Sundaes with Apples

Ingredients:
1 cup (packed) golden brown sugar
1/2 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter
2 tablespoons honey
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
3 tablespoons butter
3 large Golden Delicious apples, peeled, cored, each cut into 8 wedges
3 tablespoons (packed) golden brown sugar
Vanilla ice cream
Toasted pecan halves (optional)

Instructions:
Stir sugar, cream, butter, honey, and 3 tablespoons water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; bring syrup to boil. Add spices, pinch of salt, and pinch of black pepper, shaking pan to blend. Boil without stirring until sauce coats spoon, about 3 minutes. Remove from heat; stir in vanilla. DO AHEAD: Can be made 1 week ahead. Cool, cover, and chill. Rewarm before using.
Melt butter in large skillet over medium-high heat. Add apples; sprinkle with sugar. Sauté apples until tender and brown in spots, about 12 minutes.
Scoop ice cream into dishes. Top with sauce, apples, and pecans, if using.
Braised Halibut Fillets in Coconut and Lemongrass with Smoked Eggplant and Tomato Ginger Chutney

Ingredients:
1 large eggplant (about 1 1/4 pounds)
1 1/2 teaspoons fresh lemon juice
1 teaspoon Tandoori Spice Blend
1/2 teaspoon vegetable oil
1 8-ounce tomato, peeled, seeded, diced
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh cilantro
1 teaspoon grated peeled fresh ginger
1 cup canned unsweetened coconut milk
1/2 cup bottled clam juice
1 lemongrass stalk, bottom 3 inches only, thinly sliced
4 6-ounce halibut fillets
4 red radishes, trimmed, scrubbed, cut into matchstick-size pieces (for garnish)
Daikon radish sprouts (for garnish)
Microgreens (for garnish; optional)

Instructions:
Char eggplant directly over gas flame or in broiler until blackened all over and eggplant begins to collapse, turning occasionally, about 15 minutes. Place eggplant in large bowl; cool 10 minutes. Peel off skin; place eggplant flesh in strainer set over large bowl. Press on eggplant to release juices; let drain 15 minutes. Transfer eggplant to medium bowl; add lemon juice. Mix Tandoori Spice Blend and vegetable oil in small bowl; add to eggplant and mash with fork to coarse puree. Season smoked eggplant to taste with salt and pepper. DO AHEAD: Smoked eggplant can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Mix diced tomato, olive oil, chopped fresh cilantro, and grated fresh ginger in small bowl; season chutney to taste with salt and pepper. DO AHEAD: Chutney can be made 4 hours ahead. Let stand at room temperature.
Bring unsweetened coconut milk, clam juice, and lemongrass to simmer in large skillet. Sprinkle halibut with salt and pepper; add to skillet. Simmer until halibut is just opaque in center, 3 to 4 minutes per side.
Spoon dollop of smoked eggplant into center of each of 4 shallow bowls. Using slotted spatula, transfer halibut fillets to bowls; place atop eggplant. Spoon dollop of tomato-ginger chutney alongside. Garnish with radishes, sprouts, and microgreens, if desired.
Crispy Tilapia Fillets with Fennel-Mint Tzatziki

Ingredients:
1 cup finely diced fennel bulb plus 1 tablespoon chopped fennel fronds
3/4 cup whole-milk greek-style yogurt
1 1/2 tablespoons chopped fresh mint
1 teaspoon white balsamic vinegar
4 tablespoons extra-virgin olive oil, divided
4 large tilapia fillets
1 teaspoon fennel seeds, finely ground
1 large egg white, beaten until frothy
2 cups (about) panko (japanese breadcrumbs) or fresh breadcrumbs

Instructions:
Place fennel bulb and fronds in small bowl. Sprinkle lightly with salt; toss. Let stand 10 minutes. Mix in yogurt, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper.
Sprinkle 1 side of each fillet with ground fennel, salt, and pepper. Brush with egg white; coat with panko. Turn over; repeat with seasoning, egg, and panko.
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add fish. Cook until opaque in center, about 2 minutes per side. Serve with tzatziki.
Beet and Fennel Soup with Kefir

Ingredients:
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped fennel bulb
1 1/2 teaspoons fennel seeds
2 large (2 1/2-to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
2 cups low-salt chicken broth
1 cup unflavored kefir
Additional unflavored kefir
Fennel fronds (for garnish)

Instructions:
Heat olive oil in large saucepan over medium heat. Add chopped onion, chopped fennel, and fennel seeds. Sauté until vegetables soften, about 5 minutes. Add cubed beets and stir to coat. Add chicken broth and bring to boil. Cover; reduce heat to medium-low. Cook until beets are tender, 18 to 20 minutes. Puree soup in batches in blender. Return to same saucepan. Whisk in 1 cup unflavored kefir and season soup with salt and freshly ground black pepper. Rewarm soup.
Ladle soup into bowls. Drizzle with additional unflavored kefir; garnish with fennel fronds.
Deep-Dish Apple Pie

Ingredients:
13 mixed baking apples: Golden Delicious, Braeburn, or Red Delicious and either Gala or Fuji
Juice of 1 large lemon
1 cup granulated sugar
1/3 cup packed light brown sugar
1/3 cup dark brown sugar
4 tablespoons cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, diced
1 scant cup of water
"2 tablespoons Makers Mark bourbon", 2 disks Sweet Pâte Brisée (Short Crust Dough)
Glutinous rice flour for dusting
Milk for brushing
Sanding sugar for sprinkling
Vanilla ice cream for serving

Instructions:
Peel, core, and thinly slice all the apples and put in a very large bowl. Pour the lemon juice over the apples and toss. In a small bowl, combine the granulated sugar, light brown sugar, dark brown sugar, cornstarch, cinnamon, nutmeg, and salt and toss with a fork until there are no longer any lumps. Pour the dry ingredients over the apples, toss, and let stand for 5 minutes.
In a large Dutch oven, melt the butter and then add the apple mixture. Stir to coat the apples in the butter and cook down for 10 minutes. Add the bourbon and 1/2 cup of the water and cook over medium heat, stirring frequently, for 20 minutes, or until the apples are tender and the sugar has caramelized. If the mixture begins to thicken too much, add the remaining 1/2 cup water, reduce the heat to low, and continue to cook, stirring occasionally to prevent sticking, about 15 minutes longer.
Remove both disks of the dough from the refrigerator and let stand for 15 minutes. Position an oven rack in the center of the oven and preheat the oven to 400°F.
Dust the work surface with glutinous rice flour and roll one of the dough disks out to a 14-inch round.
Gingerly transfer the rolled dough to a 12-inch deep-dish pie pan, fitting the dough into the pan and being cautious not to tear the dough, as it is delicate. (If you do tear the dough, just join the tear together and brush the tear with water; smooth with your finger until the damage is no longer visible.) Using scissors, trim the overhanging dough to an even 1 inch.
Roll out the second disk of dough to a 14-inch round, adding additional rice flour, if needed. Trim the edges. Using decorative cookie cutters, press into the center of the disk to form a vent. Set aside.
Pour the filling into the pie shell. Brush the overhang of the bottom crust with water. Fold the pit top in half, center the vent hole, and unfold. Pinch the top layer of dough to the bottom and then flute the edges with your fingers.
Brush the dough with milk and sprinkle with sanding sugar. Bake for 30 to 40 minutes, or until golden brown.
Remove from the oven and let cool on a wire rack for at least 2 hours before slicing. Serve cut into wedges and topped with vanilla ice cream.
Cover and store for up to 2 days at room temperature or refrigerate for up to 1 week.
Gluten-Free Buttermilk Biscuits

Ingredients:
1/2 cup sorghum flour, 1 cup cornstarch, 1/2 cup tapioca flour, plus 1/4 cup for dusting, 1 teaspoon guar gum, 1/2 teaspoon kosher salt, 1 tablespoon baking powder, 3 tablespoons cold unsalted butter, diced, 3 tablespoons cold vegetable shortening, preferably non-hydrogenated, diced, 1 cup organic buttermilk, 2 to 3 tablespoons water, if needed, Salted butter, agave syrup, or fruit preserves for serving

Instructions:
Position an oven rack in the center of the oven. Preheat the oven to 425°F.
In a large bowl, combine the dry ingredients and stir with a whisk to blend. Add the butter and vegetable shortening. Using a pastry cutter, cut the fats into your dry ingredients until the mixture resembles small peas.
Stir in the buttermilk until the dough forms a ball. If the mixture is too dry, stir in the water 1 tablespoon at a time. Turn your dough out onto a work surface dusted with tapioca flour and knead until very smooth, 3 to 4 turns. Form the dough into a disk 1 inch thick. Using a 3-inch-diameter biscuit cutter, cut out biscuits and arrange them in an unbuttered 9-inch cake pan. Bake for 12 to15 minutes, or until lightly golden brown. Remove from the oven and transfer the biscuits to wire racks to cool briefly.
Serve hot, with butter, agave syrup, or preserves of your choice.