Crawford Design

Teff Potato Biscuits

Potatoes give a soft texture and keep the biscuits moist-perfect to serve with Thanksgiving dinner.

3/4 cup teff flour, plus more for kneading and shaping
3/4 cup white rice flour
1/2 cup potato starch
2 tablespoons light-brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
3/4 cup chilled potato purée (Boil 2 peeled medium potatoes chopped into 2 inch pieces until tender. Purée in food processor.)
1/3 cup buttermilk

Make the dough: In a large bowl, whisk together flours, sugar, baking powder, xanthan gum, potato starch, salt, and baking soda. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together potato purée and buttermilk; stir quickly into flour mixture until combined (do not overmix).
Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
Bake the biscuits: Preheat oven to 425°, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until lightly browned, rotating once, 22 to 30 minutes.

Source: Everyday Food - Issue 7, November 2003, Page 46. Modified by Steve to be wheat-free.