1. In a medium saucepan, place the wine, water, butter and shortening and stir to combine. Over medium heat, melt butter until the mixture is simmering (about 3-4 minutes), stirring occasionally. Remove the saucepan from the heat, and dump in the flour and xanthan gum. Stir constantly with a wooden spoon until the mixture comes together (it will happen quickly). Add the milk by the tablespoonful, and knead into the dough until it is smooth.
2. Turn the dough out onto a smooth surface and knead until fairly smooth. Do NOT flour the kneading surface.
3. Cover the dough with plastic wrap and allow it to rest at room temperature for an hour. This is an important step.
4. After the dough has rested, roll until it is about the thickness of a nickel, about ⅛ of an inch, or as thin as possible without breaking. Use a 4-inch biscuit cutter to cut into rounds.
2. Turn the dough out onto a smooth surface and knead until fairly smooth. Do NOT flour the kneading surface.
3. Cover the dough with plastic wrap and allow it to rest at room temperature for an hour. This is an important step.
4. After the dough has rested, roll until it is about the thickness of a nickel, about ⅛ of an inch, or as thin as possible without breaking. Use a 4-inch biscuit cutter to cut into rounds.