Sorghum-Millet Biscuits
2/3 cup sorghum flour
2/3 cup millet flour
2/3 cup arrowroot starch
Rounded 1/2 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 water
Preheat oven to 450 degrees.
Mix sorghum flour, millet flour, arrowroot starch, xanthan gum, sugar, salt, and baking powder using a wire whisk. Cut in the butter with a pastry blender. Mixing with a fork, add only the amount of liquid needed to bind ingredients and form a rough ball. If extra liquid is needed, add very little at a time; this keeps biscuits flaky.
Knead in the bowl at least 20 times or up to a minute. Then roll out dough to about 1/4-inch thickness and cut with a biscuit or cookie cutter. Arrange on ungreased cookie sheet (or line pan with a silicone baking sheet).
Bake at 450 degrees for 10-12 minutes, checking before time to avoid burning. (Convection oven: 425 for 8-9 minutes). Yield: about 7 biscuits; can be doubled. Freezes well.
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My day started with a homemade biscuit, slathered in butter and topped by red raspberry jam. Of course, there was also my standard coffee with cream. I am still smiling.