Weigh out your teff grains, teff flour, all-purpose flour, cake flour, baking powder, salt, and sugar and add to a large bowl, stirring to combine.

Remove the butter from your fridge and grate into the flour mixture.

Mix the butter into the flour mixture using clean, dry hands.

Make a funnel in the middle of the mixture and pour the buttermilk and heavy cream.

Using a silicone bench scraper, fold dry into wet ingredients until everything is well incorporated.

Preheat your oven to 350°F.

Use cake flour to flour a large, flat surface (like your countertop). Flip over the biscuit mix onto floured surface and sift more cake flour on top of mix.

Using a rolling pin, gently press down and mix your biscuit dough, rolling it into a rectangle about 1 1/2 inches thick.

Using a 3⁄4-inch biscuit cutter (or an empty can, bench scraper, or knife), cut out your biscuits, cutting them close to one another.

Place biscuits about an inch apart on a baking sheet. Re-roll your dough and repeat until you have 9 biscuits.

Bake the teff biscuits for 25 to 30 minutes, or until tops are lightly golden. Serve warm.