(12  minutes makes 6-10)

The millet flour gives these biscuits a delightful cakey texture that fits perfectly into savory or sweet recipes. Feel free to add ingredients, like nutritional yeast or chopped herbs (I’ve used poppy seeds in this recipe), adjusting water as needed and excluding the sweetener if you’re making them very savory.

1 cup millet flour
1 cup brown rice flour, plus a bit extra for dusting
1 tablespoon baking powder
1 teaspoon coarse sea salt
1/3 cup coconut oil
2 T coconut nectar
3/4-1 cup hot water
2 tablespoons poppy seeds

Preheat oven to 350.
In a mixing bowl combine the two flours, baking powder, and sea salt. In a small saucepan, soften the coconut oil over medium low heat (or put in an oven safe bowl in the preheating oven) until liquid. Pour the melted oil, sweetener, hot water and poppy seeds into dry ingredients and mix until fully combined and you have a fairly formed dough that holds together. You don’t want it slightly more on the wet side because if it’s too dry they’ll fall apart while baking. (If it's too dry add more hot water until it’s a bit sticky) Dust counter with a generous sprinkling of brown rice flour. With whatever you have on hand, roll out the dough (I use a wine bottle with great results!) until the dough is 1” thick. Grease a baking sheet with coconut oil. Using a cookie cutter (or the rim of a jar or glass), cut biscuits and stagger them on the baking sheet, an inch or two apart. Bake on center rack for 8-10 minutes, then turn the baking sheet and let them turn goldena nd crisp for another few 6-8 minutes. Let them cool for a few minutes and serve warm. Or you can let them cool completely and store in an airtight container for up to two weeks. They freeze wonderfully, so I often make a double or triple batch at a time.