123 Gluten Free Southern Glory Biscuit Mix Description Easy To Make, Can't Beat The Taste! Gluten, Wheat, Dairy, Casein, Peanut, Tree Nut, Egg, Sesame and Soy Free The Story of 1-2-3 Gluten Free Over 15 years ago, I was diagnosed with celiac disease. As an adult, I was content to do without, rather than to eat what was available on the market. However, when two of my nieces and one nephew were diagnosed with celiac disease, I was determined that they should be able to eat only the best, as well as gluten-free version of what their non-celiac friends were eating. In fact, I developed the Southern Glory Biscuit recipe when one of the children wanted to have "pigs-in -a-blanket" for her birthday. We soon found that the children and adults (both celiac and non-celiac) in our family enjoyed the foods I created. Having shared these foods with non- family members, again both celiac and non-celiac, we found these people were equal enthusiastic. We decided to share with others what our family and friends have enjoyed. We hope you enjoy our products as much as we do. ~Kim Directions To make Biscuits: 1 package Southern Glory Biscuit Mix™ 6 Tbsp. VERY COLD unsalted butter or unsalted margarine, cut into pieces 2/3 cup cold heavy whipping cream 1 cup cold half & half + 1-2 Tbsp. fro brushing 1 Tbsp. sugar for sprinkling 1. Preheat oven to 375° F (190° C). Line a baking sheet with parchment paper. 2. Place mix in food processor. Add butter and pulse until mixture resembles a coarse meal (if by hand, use fingers/pastry cutter to work butter in ). Add cream and 1 cup half & half. Pulse until dough just begins to come together into ball. 3. Using a rolling pin, roll the dough to a 1 1/2" thickness. Cut biscuits with biscuit cutter or glass. Repeat until all the dough has been cut.( Scraps can be gathered together and re-rolled). Before baking, refrigerate cut biscuits for at least 1/2 hour (the colder the dough, the higher the rise). If desired, you may wrap and freeze the cut biscuits individually and, when needed, remove from freezer and bake. 4. Place the prepared biscuits onto the parchment-linen pan, with edges touching. Using 1-2 Tbsp. total, brush the tops of the biscuits with half & half and sprinkle with sugar. ( Some people prefer to sprinkle with a little salt to make breakfast sandwiches.) 5. Bake for 20 minutes or until lightly browned. Makes 14-16 large biscuits. To make buttermilk Biscuits: <p style="MARGIN:
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