Gluten-Free Biscuits recipe
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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
Nutrition Info
- 174.1 caloriescarbohydrate: 23.7 gcholesterol: 30 mgfat: 7.2 gfiber: 2.8 gprotein: 3.8 gsaturatedFat: 4.2 gservingSize: -sodium: 559.1 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Biscuits
Directions
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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.