Millet Drop Biscuits

We just had these tonight with our soup, and N and J both thought they passed the test....okay, well n chowed down on 2 huge biscuits and wanted a third. J thought they were a good substitute! I will make one note. I used store purchased millet flour for these, simply b/c I had it and didn't feel like grinding my own, and I have to say I thought the taste of the flour wasn't nearly as satisfying. I highly, highly recommend grinding your own millet!

So here it is. Thank you to Nourishing Gourmet for the start to this process:
2 cups millet flour
3 tsp homemade baking powder
1 tbsp sucanant (optional)
1 tsp salt (or 1/2 tsp if using salted butter)
8 Tbsp butter cut into small cubes (salted or not, I used salted)
3/4 cup buttermilk or yogurt (used yogurt, they rose beautifully, and held their texture)
2 eggs beaten into the yogurt or butter milk

Start by grinding your own millet in a blender if need be. For this you would simply place 2 cups of millet in a blender and turn it on liquefy for about a 1/2 hour, or until a fine flour consistency.

Take the 2 cups of millet and mix them thoroughly with the baking powder and salt. When well combined cut in butter. I used a pastry cutter, Nourishing Gourmet says you can use your fingers....or you could used a fork and a knife. A pastry cutter isn't too expense and it is a great purchase for baking. When the batter looks like course crumbles stir in your dairy/egg blend. The mixture will be a little wetter than traditional biscuit dough, but still firm enough to drop by the spoonful onto a greased baking sheet or a sil-pat.

Place in a 425 degree oven for 10-15 minutes. Remove from the pan promptly and place on a cooling rack or eat them! :) I didn't have any problems with them breaking or being crumbly, but Nourishing Gourmet warns about that as a problem. She also used buttermilk...

Millet/Rice Muffins (overnight soak)

I found these from Theresa Brown and adapted them for millet use. If you don't have a rice allergy, I will note where you need to change the recipe. These are a very versitile muffin, you can add zuchinni, carrot, fruit, etc. Get creative with the base and change it up a bit!
Makes 12-14

1 1/2 cups millet flour (or rice)
about 3/4 cup warm water
2 tablespoons whey (or lemon juice or vinegar)
1/2 cup coconut oil (or 1/4 cup for rice flour)
1/4 cup honey or maple syrup
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda (1/2 tsp for rice)
1/2 teaspoon homemade baking powder

Zucchini Muffins

1 1/2 cups grated zucchini
1/4 teaspoon dried ginger

Carrot Muffins

1 1/2 cups finely grated carrots
1/2 teaspoon cinnamon

Fruit Muffins

1-1 1/2 cups blueberries, blackberries
or raspberries

Mix the first three ingredients and soak overnight. After soaking mix oil and honey thoroughly in a separate container. Add eggs, then salt, soda, powder, and any spices. Combine flour mix and egg mix with fruit or vegetable. Bake at 325 degrees for 25 minutes,or until a toothpick comes out clean.

Millet Pancakes (overnight soak)

So, these were a hit with N and J, especially since both can't have wheat. We were impressed with how much they tasted like traditional "white" flour pancakes. Just don't try to keep them warm in the oven, they dry out incredibly fast! Eat right off the cast iron griddle! Yummy!
This made 16-20 silver dollar cakes
1 1/4 cup freshly ground millet
6 oz yogurt (or 6 oz water plus 1 tbsp lemon juice or whey)
1 egg lightly beaten
1/4 tsp salt
1/2 tsp baking soda
1 tsp homemade baking powder (or commercial)
2 Tbsp Melted butter
1 tsp vanilla

Mix millet with yogurt in a glass dish and let sit overnight in a warm place covered. Pre-heat cast iron skillet or griddle. To the mixture add one beaten egg, salt, bs, bp, melted butter and vanilla. You will need to add some water to thin the batter, and this is prefarance. I added 1/4 cup.
Drop onto preheated skillet and cook on both sides until golden brown. they will take a bit longer to cook than traditional pancakes, and they don't bubble up quite as much. I flipped when the edge batter looked set. The outsides are a bit crispy and the inside soft! Top with butter, Maple or Sorghum syrup, raw honey, apricot butter, or berry syrup.
I also like fresh fruit on top!