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Ingredients

1 ½ cups sorghum flour 1 cup millet flour ½ cup tapioca starch 4 teaspoons baking powder 2 teaspoons xanthan gum 1 ½ teaspoons baking soda 1 ½ teaspoons salt ½ cup cold butter 1 cup milk 1 egg, beaten 1 tablespoon cider vinegar 2 tablespoons rice flour, or as needed

Nutrition Info

174.1 calories carbohydrate: 23.7 g cholesterol: 30 mg fat: 7.2 g fiber: 2.8 g protein: 3.8 g saturatedFat: 4.2 g servingSize: - sodium: 559.1 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease 1 baking sheet.
Whisk sorghum flour, millet flour, tapioca starch, baking powder, xanthan gum, baking soda, and salt together in a large bowl. Cut in butter with a pastry blender or 2 knives until there are no large pieces left.
Mix milk, egg, and vinegar together in a small bowl. Pour over flour and butter mixture, stir until dough comes together.
Dust a flat work surface with rice flour. Roll dough out to 1/2-inch thickness, cut into 15 biscuits with a biscuit cutter. Arrange biscuits on the baking sheet.
Bake in the preheated oven until the tops are golden brown, 15 to 20 minutes.

15 medium biscuits

You would never know these are gluten-free!