Corn Biscuits
1/3 cup cornmeal
1 cup sorghum flour
2/3 cup arrowroot starch
2 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon sugar
1 teaspoon salt
1 tablespoon cold unsalted butter
1 tablespoon vegetable oil
1/2 cup cream
1/4 to 3/8 cups cold water
Preheat oven to 425 degrees.
Whisk together cornmeal, sorghum flour, arrowroot starch, baking powder, baking soda, xanthan gum, sugar, and salt. Cut the cold butter into small pieces to ease incorporation; then mix it into dry ingredients with a pastry blender. Quickly mix in oil and cream, using a fork. Then add only enough cold water to make a ball. Never add until dough is sticky. Knead in bowl about 5 times. Roll or pat on a floured surface, cutting into squares or rounds. Place on a greased cooking sheet.
Bake at 425 degrees for 12-15 minutes (convection oven: 400 degrees for 13 minutes). Dough will puff and brown. Yield: 8 biscuits.
1 cup sorghum flour
2/3 cup arrowroot starch
2 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon sugar
1 teaspoon salt
1 tablespoon cold unsalted butter
1 tablespoon vegetable oil
1/2 cup cream
1/4 to 3/8 cups cold water
Preheat oven to 425 degrees.
Whisk together cornmeal, sorghum flour, arrowroot starch, baking powder, baking soda, xanthan gum, sugar, and salt. Cut the cold butter into small pieces to ease incorporation; then mix it into dry ingredients with a pastry blender. Quickly mix in oil and cream, using a fork. Then add only enough cold water to make a ball. Never add until dough is sticky. Knead in bowl about 5 times. Roll or pat on a floured surface, cutting into squares or rounds. Place on a greased cooking sheet.
Bake at 425 degrees for 12-15 minutes (convection oven: 400 degrees for 13 minutes). Dough will puff and brown. Yield: 8 biscuits.
