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When I first realized that I was never going to be able to eat anything with gluten in it again I was sad. Really sad. I had a mental list ticking in my head of the things I would never be able to eat again…pizza, sub sandwiches, cake, waffle cones, biscotti, scones, muffins…you get the idea. It’s hard to believe it’s been about two years since I’ve had a waffle cone.

I love waffle cones.

I also love biscuits. I do live in the South after all.

I love biscuits with butter and honey, butter and jam, sausage gravy, just butter and if there’s another way to eat a biscuit then I probably love that too. Except red eye gravy. I’ve never tried it but it sounds disgusting.

So a few days ago I made gluten free biscuits using my favorite standby, Pamela’s.

Then I added shortening- you could also substitute the same amount of butter. I’ve tried it both ways and the ones with butter tasted buttery. Surprise!

Next I gave it a whirl in the food processor until it looked like this…

Then I added milk and gave it a whirl again. I love my food processor.

These are drop biscuits so I scooped them out and placed them on a cookie sheet that I’d sprayed with cooking spray.

Then I baked them for 14 minutes at 375, which gave me plenty of time to make some eggs to go with them.

I guess I’ll add eggs to the list of things I like to have with biscuits.

Here’s the recipe (it’s also on the back of the Pamela’s bag):

1 cup Pamela’s Mix

1/4 cup shortening (or butter)

1/3 cup plus 1 tbsp. milk

Then just follow the pictures.

The recipe as written makes 5-6 biscuits and since that’s  not enough for the biscuit lovers at The Button Casa, I doubled it and got 10 biscuits. They’re really quick and easy to make and are perfect for a nice weekend breakfast. Enjoy!

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