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Simple Scratch Biscuits

We ground our own sorghum flour from seed, so these biscuits are very similar to cornbread.

Simple Scratch Biscuits

Yield: 12 biscuits


  • 2 cups flour mix*

  • 1 tablespoon corn free baking powder

  • 1/2 teaspoon non-iodized salt

  • 2 tablespoons sugar

  • 1/4 cup unsalted butter

  • 2/3 cup whole milk or alternative

*Flour mix - My husband is a math person & doesn't like the way I do the mix. So for those of you that are math-able... the base for the flour mix is 2 parts flour, 2/3 part tapioca flour, and 1/2 part arrowroot powder. I don't like trying to figure out ratios so my way is to mix 2 cups of flour (1 cup sorghum, 1/2 brown rice & 1/2 white rice), 2/3 cup tapioca flour and 1/2 cup arrowroot powder. Since the recipe calls for 2 cups, you'll have leftover flour mix. I put this in my weekend concoction jar. This leftover jar is great for making quick pancakes over the weekend or when you get enough throwing together a last minute bread/muffin recipe.


Preheat oven to 425°F.

Combine all dry ingredients and blend well with a whisk. Cut in butter until pea-size.

Stir in milk until it all comes together. You may need to slowly add some extra milk to moisten more. If you let the dough sit for a bit and liquid rises to the surface, it's too wet. To adjust you can sprinkle more flour mix in.

Scoop batter onto parchment paper-lined sheet. Or do like my hubby and put a fistful at a time!

Bake for 12-15 minutes.

Note: As tends to happen with gluten-free batter, this one was a little runny. The biscuits turned out with a great taste & springy-ness. They didn't "rise" much so are thin, which is just fine with us. Having texture-sensitivities, some didn't care for the corny texture from the home-ground sorghum. Next time we'll make sure it's more finely ground or buy some. And we'll be getting a jumbo muffin tin to try helping the biscuits hold their form.

Recipe modified from Granny's Kitchen

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