We love to make these with any meal. It gives us a special excuse to open a new jar of last season's homemade honey-blueberry jam! These biscuits are best served fresh out of the oven, enjoy!
Ingredients
1½ cups
sorghum flour
½ cups
superfine sweet rice flour
½ cups
tapioca flour
2 teaspoons
baking powder
1 teaspoons
xanthan gum
¾ teaspoons
sea salt
(use ½ teaspoon if using salted butter)
8 tablespoons
cold
unsalted butter
(or organic palm shortening)
1 cups
non-dairy milk