- 1/2 cup sorghum flour
- 1 cup cornstarch
- 1/2 cup tapioca flour, plus 1/4 cup for dusting
- 1 teaspoon guar gum
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 3 tablespoons cold unsalted butter, diced
- 3 tablespoons cold vegetable shortening, preferably non-hydrogenated, diced
- 1 cup organic buttermilk
- 2 to 3 tablespoons water, if needed
- Salted butter, agave syrup, or fruit preserves for serving
- Position an oven rack in the center of the oven. Preheat the oven to 425°F.
- In a large bowl, combine the dry ingredients and stir with a whisk to blend. Add the butter and vegetable shortening. Using a pastry cutter, cut the fats into your dry ingredients until the mixture resembles small peas.
- Stir in the buttermilk until the dough forms a ball. If the mixture is too dry, stir in the water 1 tablespoon at a time. Turn your dough out onto a work surface dusted with tapioca flour and knead until very smooth, 3 to 4 turns. Form the dough into a disk 1 inch thick. Using a 3-inch-diameter biscuit cutter, cut out biscuits and arrange them in an unbuttered 9-inch cake pan. Bake for 12 to15 minutes, or until lightly golden brown. Remove from the oven and transfer the biscuits to wire racks to cool briefly.
- Serve hot, with butter, agave syrup, or preserves of your choice.