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.
- 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)
- Preheat oven to 450 F. Lightly oil baking sheet.
- In a mixing bowl stir together the flour, xanthan gum, baking powder, salt, and sugar.
- 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.
- Add the milk. Stir to moisten, then beat with spoon for about 30 strokes or until it comes together with a slightly gummy look.
- Drop by large spoonfuls onto oiled baking sheet.****
- 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.
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.