Well, here is the foundation of bread eating in the south--buttermilk biscuits. G-free biscuits look reasonable, were easy enough to make...but once again, (you know I am going to say this, don't you?) the texture is odd. I did finally decide what it reminds me of though--a crumpet. These would make very good little biscuit sandwiches with sausage, eggs, or anything in them. They are sturdy and won't crumble. I didn't try them with gravy though--they seem to want jelly on them more than gravy.
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