Even if you're not gluten free, I've been looking for a whole grain biscuit recipe that works and this is it!! Though I don't know if it would work with whole wheat flour, because that stuff is kind of .. you know, gluten-y..
PREHEAT THE OVEN to 425. (this is important because its ideal to get them in the oven right away)
4 cups gluten free flours*2 tbs + 1/4 tsp baking powder
1 + 1/4 tsp baking soda
1 tsp salt
2 tsp your choice of sugar
2 cups milk mixture at room temperature or slightly warmer (1 & 7/8 cups milk substitute- i used rice milk - and 1/8 cup apple cider vinegar or lemon juice, we are making a butter milk substitute)
3 T melted coconut oil
2 cups milk mixture at room temperature or slightly warmer (1 & 7/8 cups milk substitute- i used rice milk - and 1/8 cup apple cider vinegar or lemon juice, we are making a butter milk substitute)
3 T melted coconut oil
Add all dry ingredients to a bowl and mix, in a separate bowl, combine the "milk" and oil. Add the wet to the dry and stir until just combined plus a little - the mixture will get REALLY fluffy quickly, don't mix beyond that point. 'drop' onto pan, they will bake as is, so you don't need much space between them at all. Bake at 425 for 12-15 min
*this time I used 2 cups sorghum four, 1 cup buckwheat flour, 1/2 cup millet, 1/2 cup brown rice flour. - I was trying to use more of the less expensive flours.
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