This past weekend I whipped up a batch of these 1 2 3 Southern Glory Biscuits. They are delicious. At first, I was concerned because the dough was really wet, but I rolled it out carefully one biscuit at a time and used corn starch to keep the dough from sticking. They looked like little hockey pucks after I chilled them, but in the oven they baked up light and flaky. Well, as light and flaky as possible considering they are gluten-free.Still, two gluten-eating friends sampled them and also found them quite yummy. I froze most of them and have eaten one thawed biscuit and it was good as well! This is a very exciting resource to have in the pantry. I got mine at the Bedford Kroger.
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1 comment:
I have to second these. They are wonderful! I make them whenever I make stew or gumbo. They are one of the few boxed GF things I use.
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