http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/
I made these lovely biscuits for a pear and blueberry tart whose recipe I found in the November edition of Bon Appetit. Originally it called for corn biscuits, but I just plopped the dough for the GF biscuits on top and baked as required. They are chewy and best when straight out of the oven, or warmed.
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