Remember my Biscuits and Marmalade post where I posted my failed attempt at a Vegan + gluten free biscuit? Now think back to my review of The Celiac Cookbook where I promised to bake and share their Sorghum Biscuits! Too much thinking right? I know my memory has gone to pits as well. Anyhow, I’m delighted to share that the best ever gluten free biscuit recipe was right under my nose in the e-pages of The Celiac Cookbook. I mean honestly these sorghum biscuits are the most tender, moist, soft, fluffy and A+mazing biscuits that I’ve ever made and/or consumed. Even better drop biscuits eliminating the need for that pesy rolling pin and dough cutter. Who knew I had the secret right on my Kindle all along.
If you don’t have The Celiac Cookbook please click the photo below and purchase a copy. If you are hesitant then at least make these Sorghum Biscuits that I am so lovingly sharing the recipe of below. Whether you have celiac or a gluten intolerance or not these biscuits are the bomb+ and that’s all I really have to say.
Point Blank and the Period.
the gluten free chef
Sorghum Biscuits courtesy of The Celiac Cookbook
2 cups buttermilk
4 tbsp soft, not melted, butter 2 eggs
21⁄2 cups sorghum flour mix
1⁄2 cup cornstarch
11⁄2 tsp xanthum gum
11⁄2 tsp baking soda
2 tsp baking powder, heaping 4 heaping tsp granulated sugar
- Preheat oven to 400 degrees.
- Spray a baking sheet with GF baking spray.
- Mix buttermilk, butter and eggs in a small bowl with a fork or pastry blender.
- In a separate bowl, combine flour mix, corn- starch, xanthan gum, baking soda, baking powder and sugar. Add flour mixture to wet ingredients and stir with a fork just until all flour is combined.
- Drop large spoonfuls of dough onto the pre- pared baking sheet. Bake about 12-15 minutes.
- Yield: 10-12 biscuits
