Preheat oven to 425℉ and cover a baking sheet with parchment paper or grease thoroughly.
Heat the butter until just melted and whisk in the yogurt or sour cream and sugar until smooth. In a medium mixing bowl combine the remaining dry ingredients and whisk together. Add the butter mixture and stir with a fork until the mixture resembles coarse crumbs. Add the soda water and stir until the mixture comes together, it should be fairly sticky.
Lightly flour the countertop with teff flour, and turn the dough out, flipping once to coat. Be careful not to mix the flour into the dough. Flatten with your hands into a circle about ¾” thick. Fold once into a half circle, and once more to create a triangular shape. This makes a flaky, layered texture.
Patting down as needed, cut out biscuits, and bake for 7-10 minutes. Watch for the edges to darken just slightly.
Serve warm with butter & fruit preserves!
1 cup Organic Maskal Teff Flour, plus more for dusting
1/2 cup oat flour
1/2 tablespoon sugar
1 teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon xanthan gum
⅓ cup gluten-free steel-cut oats
⅓ cup unsalted butter
⅓ cup plain unsweetened yogurt or sour cream
⅓ cup unflavored soda water
Browse our recipe catalogue, containing more than 100 teff recipes!
The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Teff is an ancient grain native to Ethiopia and Eritrea. Explore our website to learn more about teff. Learn how to make traditional injera or discover 100s of teff recipes from breakfasts to desserts.
