Simple Scratch Biscuits
We ground our own sorghum flour from seed, so these biscuits are very similar to cornbread.
Yield: 12 biscuits
Ingredients
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.
Directions
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