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Reviewed Gluten Free Biscuits
"I substituted sweet potato flour for the corn starch and added a little more milk 'cause the resulting dough was too dry. Also, I made them like drop biscuits instead of cutting them. They turned out amazing! Crunchy on the outside and moist and flaky on the inside. I planned on using the leftovers as the base of an egg strata but it's been a chall..."
May 23, 2011 on Food.com
Cooking gluten free since '08