I love biscuits. I love them with soup, or chilli or even with jam for breakfast.  I have not been able to find a satisfactory biscuit recipe, until now.  I confess, I had several batches turn out great, but forgot to write the recipe down.  So one day I conscientiously noted everything  I used.
2/3 cup millet flour
2/3 cup tapioca flour
2/3 cup brown rice flour
1 tblsp xanthum gum
1 tsp baking soda
3 tsp baking powder
1/2 tsp salt

blend well

1/4 cup butter
1/4 coconut oil
1/4 greek yogurt

1/4 – 1/2 cup milk (almond or coconut works well)

Mix flours,  add butter, coconut oil, yogurt and mix with the flat blade of your mixer until  the butter/ oil and yogurt is broken down into little tiny pieces,  slowly add the liquid (coconut or almond milk) until it becomes a very moist ball.   It should be more moist than you might be used to with regular biscuits.  Even when I got it rolled out, it was quite sticky.  Roll out into a square or rectangle so that the dough is 1/2 inch thick.  Slice into 2 inch squares, place on parchment paper on a cookie sheet  and bake at 400 for 10 -12 minutes.  As with all gluten free baking, it’s best to eat it fresh.  Store in the fridge in a  sealed container.

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