Preheat oven to 350 °F.
Mix dry ingredients together. Add wet ingredients. Start with 1/2 cup water and increase the amount as needed to make the dough hold together and be moist. Make 6-8 balls and drop on a silpat on top of a cookie sheet. Smoosh down with your fingers and then flip the biscuits, so the tops look smooth and pretty.
Bake for about 15 minutes or until you poke one with your finger and it feels very firm.
I use Miss Robens brown rice flour, Red Star nutritional yeast, and Wesson canola oil on my TED. If you have butter or margarine, that would be delicious slathered on before eating!