The less you handle the dough the more tender the biscuits will be, so remember when kneading this dough less is more.
Servings: 8
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients
64g sorghum flour
128g organic corn starch
1 tsp guar gum
1/2 tsp good quality salt
1 Tbsp baking powder
43g unsalted butter
43g cold palm shortening diced
245g whole fat buttermilk
2-3 Tbsp cold water (if needed)
Instructions
Heat oven to 425F
In a large bowl or stand mixer with paddle attachment, weigh and measure all dry ingredients.
Add shortening and butter, with a pastry cutter or using the paddle attachment cut in until mixture resembles small peas.
remove bowl from mixer, if using. With a fork, add the buttermilk and until it comes together, it it is really dry add 1-tbsp water at a time so that it comes into a dough but more on the dry side then wet.
Turn the dough onto a lightly floured surface, I always use sweet rice flour for dusting my surfaces but you can also use tapioca starch as well. Gently knead the dough until it is smooth only about 3-4 turns.
Form into a disk 1" thick. Using a 3" round cutter, cut out your biscuits. Place onto parchment lined cookie sheet and bake for 12-15 minutes or place into a 9" baking dish so the sides will bake together for a softer crumb.
For a more rustic look you can also shape the dough into a square shape right onto the parchment lined cookie sheet and cut into 9-12 squares (this wastes no dough and is a little faster). For softer sides keep them together, for crispier edge place them 2" apart on the sheet then bake 12-15 minutes.
These are so good warm right out of the oven but will store in airtight container for up to 2 days.