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Dinner Biscuits

Gluten free, dairy free, FODMAP friendly

Source: Life coach and GF chef Karen Ore

My cat Tilly comes running when she smells these baking (crazy girl). My free-eating friends can’t tell them from wheat-flour biscuits. I believe we have a quorum approving this recipe.

Ingredients

• 1 cup millet or sorghum flour, or half millet and half sorghum*
• ½ tsp xanthan gum
• 2 tsp baking powder (I like the results with 2 ½ tsp)
• ½ tsp salt
• 1 Tbsp sugar
• ¼ cup shortening**
• 2/3 cup almond or soy milk (FODMAPers, use almond milk)

Instructions

1. Preheat oven to 450 F. Lightly oil baking sheet.
2. In a mixing bowl stir together the flour, xanthan gum, baking powder, salt, and sugar.
3. Using fingers, rub in the shortening until the mixture looks lumpy and there are no large pieces of shortening remaining, but it’s still “piecey”*** and not uniformly mixed.
4. Add the milk. Stir to moisten, then beat with spoon for about 30 strokes or until it comes together with a slightly gummy look.
5. Drop by large spoonfuls onto oiled baking sheet.****
6. Bake 12-15 minutes or until golden brown and they test done. Serve hot.

*Note: I’m told that sorghum flour alone can be grayish and gritty; millet flour alone can be slightly bitter. Half and half is a good mix for biscuits. I recently started making these with ½ sorghum flour, ¼ millet flour, and ¼ sticky rice (“sweet rice”) flour. Good results.

**Tip: To measure solid shortening—the kind that comes in a tub—use a liquid measuring cup. Fill it with cold water to the top mark MINUS the amount of shortening you need. In the photo, I measured ¼ cup of shortening by filling a 1-cup measuring cup to the ¾ cup mark. I added shortening until the water reached exactly 1 cup. Next, I will carefully pour off ALL the cold water—tip the cup back and forth so it rolls off the solid shortening—and I’ll have exactly the amount of shortening I want. I find this easier than trying to push solid shortening down into a measuring cup, hoping there aren’t big air bubbles.

If I nudge this shortening-berg down into the water, it will read exactly one cup

*** An example of what “piecey” should look like:

**** Here’s what golden brown should look like:

Cooking For One

Fresh biscuits are delicious, but leftover biscuits can be a little blah. Stir up a double or quadruple batch of everything except the almond milk. Store in the fridge. When you get the urge for a biscuit or two, preheat your toaster oven (I prefer 425 F). Stir together for each biscuit: 2 ½ Tbsp mix and 1 Tbsp almond milk. Bake 12-15 minutes, until golden brown.

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