I could tell right away that the consistency of the dough was a tad stiffer. I still needed a good amount of flour to cut and form the biscuits but it was still thicker than my original recipe yesterday.

I cut into smaller buscuits this time, making 12 biscuits so they were smaller and didn’t rise as big. But once done they were still light and fluffy inside. Husband was surprised, he said they were fluffier than he expected by looking at them (the teff makes them a lot darker so the rise is less visually obvious). It only took 15 minutes and they were done.

The texture is slightly grainy. Only slightly so though. For me the nutrition of the teff is worth it. And honey covers a multitude of irregularities . I noticed the difference but it was not off-putting. I would use these as basic daily biscuits and make the original recipe for special occasions.

Hope this isn’t too much highjacking. Comments of substitutions that work always help me. And there’s not a lot out there with teff. Hope this is helpful.

I used almond flour instead of rice flour, 1/2 tsp table salt, shortening instead of butter, 1 cup of lactaid milk with 1 1/4 tsp of white vinegar (let it sit for 10 minutes before mixing with egg)and 1 whole egg instead of 2 whites.

Even with all those substitutions they turned sooo good! I rolled the very sticky dough in flour, cut it into 8 large pieces and manually rolled them into biscuit shapes. The dough was very soft and fragile so it had to be handled gently. They rose beautifully and were ready in 18 minutes.

We spread a little raw honey on them while warm and it was almost impossible not to eat them all in one sitting!

As soon as my teff flour comes in tomorrow I will try it with that instead of almond. I’ll let you know how that goes!