About this recipe: A blend of sorghum flour, millet flour and tapioca flour is used to makes these buttery gluten free scones.
These are nice biscuits. They were soft yet held up to biscuits and gravy as well as being buttered and jammed. The texture is more cake-like than a dough. They are pretty good on their own. I did make a few alterations. I used buckwheat flour instead of millet. I made 10 servings instead of the original 15 biscuits. I don't know if this messed with the amounts of baking powder, but they didn't puff up at all. They came out of the oven the same height as when they went in. They were still light though. Thank you for the recipe. - 21 Mar 2016 (Review from Allrecipes US | Canada)