Ingredients:
Just followed the box instructions for the buttermilk biscuits - in addition to the mix, you need buttermilk, unslated butter, and some sugar.
Procedure:
Just followed the box instructions. But, I actually couldn't find my measuring cup, so I had to roughly estimate the 1 1/3 cups buttermilk. The dough turned out way too sticky to roll out, so I added a little corn starch to thicken it up, corn starched my hands, and just hand-formed the biscuits.
Resulting Deliciousness:
Even with my less than ideal methods, these turned out fantastic. They weren't shaped perfectly, but they tasted great. They aren't quite the buttermilk biscuits I know from growing up in the south, but they are damn good for GF. They allowed me to indulge in the somewhat unhealthy southern breakfast of a sausage, egg, and cheese biscuit for the first time in probably a decade.
The mix is a little pricey at $9 at Whole Foods, but totally worth it.
