Biscuits

105 grams sorghum flour

45 grams tapioca flour

70 grams potato starch

1/2 teaspoon Salt

1 1/2 tablespoons baking powder

3/4 teaspoon xanthan gum

1 teaspoon sugar

3 ounces butter

3/4 cup buttermilk

Preheat oven to 425 F. Line a sheet tray with parchment paper.

Combine all of the dry ingredients. Pulse in a food processor to mix well. Add the butter and pulse until the mixture looks like wet sand. With the food processor running, add the buttermilk. Continue processing for 2-3 minutes to help the dough get smooth.

Form balls of about 2 tablespoons. Shape with wet hands and place on lines sheet tray with about 1” room on all sides. Bake for about 10 minutes until golden brown.

Makes about 18 biscuits.