Just Like Mom’s Biscuits


These make the perfect combination with your newly made jams!

2 cups millet flour
1/2 cup brown rice flour
1/2 cup quinoa flour (any three GF flours can be used)
3 tsp guar gum
3 tsp baking powder
1/2 rsp baking soda
1 tsp salt
1/3 cup shortening
1 & 1/2 cups buttermilk

Heat oven to 350 degrees. Whisk together dry ingredients in a large bowl. Add the shortening and cut into dry ingredients with a pastry cutter until evenly dispersed. Pour buttermilk in a little at a time and mix until the dough is a solid consistency. Powder hands with rice flour and knead the dough until it forms a soft ball. Try not to over mix it. (If necessary, add more buttermilk; if too wet add more rice flour. This is sometimes a tricky aspect of baking with non wheat flours.) Dust counter with rice flour. Place the dough ball on it and roll the dough to about ¾ inches, sticking dough back together when it tears. Use a biscuit cutter or a glass to cut 12 to 15 biscuits. Dust a cookie sheet with rice flour. Place bisquits on sheet and baste each with buttermilk. Bake for 20 minutes or until golden on top.