While pie-baking has long vexed me, biscuits only began to do so when I went gluten-free. In my mind, biscuits are the true test of a gluten-free flour blend, because none I’ve tried to this point has given me an acceptable biscuit, much to my eternal Southern disappointment. No amount of cane syrup could make those starchy hockey pucks palatable, and I practically wilted from each letdown while the vapors nearly overcame me, dahlin’.
But one of Cup4Cup‘s great claims is that you can sub it for AP flour in your recipes, so I gave this a go with a simple recipe from Three Many Cooks. And you know what? They weren’t only passable, but truly good. I’m talking airy and moist, the way a good biscuit should be.
Just look at them! Don’t you want to load up a plate and slather them with sweet butter?
recipe after the jump