Ingredients

• 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

Instructions

1. Position an oven rack in the center of the oven. Preheat the oven to 425°F.
2. 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.
3. 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.
4. Serve hot, with butter, agave syrup, or preserves of your choice.