recipe adapted from GF in the City
Sweet Cream Biscuits
Makes 6-7 biscuits
¾ cup millet flour
¾ cup potato starch, plus more for dusting
½ cup sorghum flour
¼ cup tapioca flour
1 ½ teaspoons xanthan gum
2 teaspoons baking powder
3 tablespoons sugar (used splenda)
½ teaspoon salt
6 tablespoons unsalted organic butter, cold & cut into cubes
1 cup heavy cream (or half & half)
2 tablespoons melted butter for brushing
sugar for sprinkling (used splenda)
light agave nectar for the strawberries (as needed for your taste)
Preheat the oven to 375 degrees.
In a medium bowl whisk together the millet, sorghum, and tapioca flours, potato starch, xanthan gum, baking powder, sugar, and salt. Using a pastry cutter or a pair of knives, cut the cold butter into the flour until it is about the size of peas. Stir in the cream.
Dust a work surface with potato starch and turn out the dough. Knead gently, 2 to 3 times, until the dough comes together into a smooth, supple ball. Roll it out into a 3/4″ thick round. Using a round cookie cutter, cut out as many biscuits as you can. Gather the dough scraps and lightly roll out again. Cut additional biscuits. You should yield 6-7 biscuits.
Transfer the cut biscuits to a baking sheet. Brush the tops with the melted butter and sprinkle with sugar. Bake for 25-30 minutes, until golden.
I doubled the recipe to make enough for Mother’s day celebrations tomorrow, and for neighbors…. 🙂
To prepare all biscuits as strawberry shortcake, you will need 2 pints of strawberries, hulled and sliced/quartered, and one cup of heavy cream, whipped. Sweeten berries and cream to your liking. I used light agave nectar as my sweetener of choice.