Preheat oven to 350°F (180°C).  Line a baking tray with parchment paper.

In a large bowl, combine chickpea flour, all-purpose flour, baking powder, sugar and salt with a whisk and create a well in the center.

In a separate bowl, whisk together 3 Tbsp (45 mL) oil, yogurt and water.

Pour wet mixture into the well of dry mixture and gently combine until dough comes together.  Add more water, slowly, as needed, but not too much that the dough become too sticky to handle.

Portion into six pieces.  Form into rounds, flatten slightly and place on the lined pan.

Using 2 tsp (10 mL) oil or melted butter, brush top of each biscuit and season with salt and black pepper or other preferred spices.

Bake for about 15 minutes or until lightly golden on top.  For a nice golden appearance on the tops of the biscuits, set the oven to broil for 1-2 minutes at the end of the bake time.

Enjoy warm with butter.

TIPS

• Want a sweet biscuit?  Add 1/2 tsp (2 mL) ground cinnamon and 1/3 cup (75 mL) raisins or chopped dried cranberries to the dry mix portion in step 2.  Continue along with step 3.
• For a more savoury biscuit, add 1 tsp (5 mL) chili powder with a pinch of cayenne and 1/3 cup (75 mL)) grated cheddar cheese to the dry mix portion in step 2.  Continue along with step 3.
• To measure the chickpea flour, whisk it in the bag/container a few times to aerate it and then lightly spoon it into a measuring cup before leveling it off with a knife. Do not use the measuring cup as a scoop; you’ll get up to 20% more flour in the recipe which can result in a dry baked biscuit.