As a child from the south – well “south-ish” (I’m from Miami); anyway, I love biscuits. I remember when I was a kid catching whiffs of buttermilk biscuits cooking away in the oven and that smell making me feel so happy. After I stopped eating gluten, I found making dough (of any kind) extremely difficult. The flour substitutes I used either made the dough too dry and the dough would break apart, or the dough would be too wet and become more like a batter. Below is a success story where the biscuits formed a golden crust on the outside and crumbled just right when I cut them apart. Continued…