Converting these biscuits to gluten free wasn’t a complete fail but my results were far from a ten. The biscuits of course tasted better straight from the oven but they didn’t quite have that flaky buttery crumb that is a must have in a biscuit. They were not terrible but I could tell the gluten was missing and that is a negative in my book. Fortunately they photographed well. No worries though I am not easily dissuaded and I will trust another try until I develop the best most awesome gluten free biscuit EVER. That’s all for me folks. My body is still in recovery mode. Stay tuned for more on my tomato marmalade later in the week.
the gluten free chef