Gluten-Free Biscuits

Name: Gluten-Free Biscuits
Cuisine: Western

Features:

Cuisine:

Western

Directions

Ingredients :

1 ½ cups sorghum flour

1 cup millet flour

½ cup tapioca starch

4 teaspoons baking powder

2 teaspoons xanthan gum

1 ½ teaspoons baking soda

1 ½ teaspoons salt

½ cup cold butter

1 cup milk

1 egg

beaten

1 tablespoon cider vinegar

2 tablespoons rice flour

or as needed

Methods :

Preheat oven to 350 degrees F (175 degrees C). Grease 1 baking sheet.

Whisk sorghum flour, millet flour, tapioca starch, baking powder, xanthan gum, baking soda, and salt together in a large bowl. Cut in butter with a pastry blender or 2 knives until there are no large pieces left.

Mix milk, egg, and vinegar together in a small bowl. Pour over flour and butter mixture; stir until dough comes together.

Dust a flat work surface with rice flour. Roll dough out to 1/2-inch thickness; cut into 15 biscuits with a biscuit cutter. Arrange biscuits on the baking sheet.

Bake in the preheated oven until the tops are golden brown, 15 to 20 minutes.