Gluten-Free Biscuits

A blend of sorghum, millet, and tapioca flours gives these flaky, buttery biscuits whole-grain heft, while also keeping them gluten-free.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 174 Calories

Ingredients

• 1 cup milk
• 1 egg, beaten
• 1 ½ teaspoons salt
• 4 teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 tablespoon cider vinegar
• 1 ½ cups sorghum flour
• 2 tablespoons rice flour, or as needed
• ½ cup tapioca starch
• 1 cup millet flour
• ½ cup cold butter
• 2 teaspoons xanthan gum

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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