1 c. sorghum flour
1/2 c. potato starch
1/4 c. tapioca starch
1 tsp. xanthan
1 tsp. cream of tartar
3/4 tsp. baking soda
1/2 tsp. salt
2 Tb. sugar
1/4 c. butter, softened (or vegetable oil)
1 large egg
3/4 c. milk (sub. should work)
Combine the dry ingredients in a small bowl. In your mixer bowl, combine the butter, egg and milk. Add the dry ingredients and beat on high about 30 seconds. Scrape down the sides and make sure it is mixed well.
Spray an ice cream scoop with cooking spray and drop the dough by scoopfuls onto a sprayed cookie sheet. Bake at 400 degrees about 12 minutes until golden brown. Makes about 10 biscuits.
Recipe from www.glutenfreehomemaker.com
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