Flaky Sorghum Biscuits
I always make these for my friend, Domonique, who does not have to eat gluten-free. I love these too, especially to accompany a hearty soup.
1 and 1/3 cups sorghum flour
2/3 cup arrowroot starch
Rounded ½ teaspoon xanthan gum
1 teaspoon sugar
1 teaspoon salt
1 tablespoon plus 1 teaspoon baking powder
1/3 cup (5 and 1/3 tablespoons) unsalted butter—keep cold until use
1/3 cup heavy cream
1/3 cup cold water
Preheat oven to 450 degrees.
Mix sorghum flour, arrowroot starch, xanthan gum, sugar, salt, and baking powder using a wire whisk. Slice the cold butter several times lengthwise and then crosswise, then cut butter into dry ingredients with a pastry blender; butter should be the size of a pea when done. Mixing with a fork, add all of the cream and only enough water to bind ingredients and form a rough ball. If extra liquid is needed to form ball, add very little at a time; this keeps biscuits flaky.
With floured hands, knead in the bowl for about a minute. Then on a floured surface, roll out or pat dough to about ¼-inch thickness, and cut with a biscuit cutter or cookie cutter. Arrange on an ungreased cookie sheet.
Bake at 450 degrees for 10-12 minutes, checking before time to avoid burning (convection oven: 425 for 8 minutes). Yield: 8-10 biscuits. Serve warm. Freezes well.
1 and 1/3 cups sorghum flour
2/3 cup arrowroot starch
Rounded ½ teaspoon xanthan gum
1 teaspoon sugar
1 teaspoon salt
1 tablespoon plus 1 teaspoon baking powder
1/3 cup (5 and 1/3 tablespoons) unsalted butter—keep cold until use
1/3 cup heavy cream
1/3 cup cold water
Preheat oven to 450 degrees.
Mix sorghum flour, arrowroot starch, xanthan gum, sugar, salt, and baking powder using a wire whisk. Slice the cold butter several times lengthwise and then crosswise, then cut butter into dry ingredients with a pastry blender; butter should be the size of a pea when done. Mixing with a fork, add all of the cream and only enough water to bind ingredients and form a rough ball. If extra liquid is needed to form ball, add very little at a time; this keeps biscuits flaky.
With floured hands, knead in the bowl for about a minute. Then on a floured surface, roll out or pat dough to about ¼-inch thickness, and cut with a biscuit cutter or cookie cutter. Arrange on an ungreased cookie sheet.
Bake at 450 degrees for 10-12 minutes, checking before time to avoid burning (convection oven: 425 for 8 minutes). Yield: 8-10 biscuits. Serve warm. Freezes well.
