Milk and Honey

Before I went of gluten, buttermilk biscuits were a dinnertime staple for me. That page in my Baking Book is wrinkled and the crease in between the pages is filled with flour. I don't really need the recipe anymore. I turn to it more out of habit than necessity. So, it didn't take long for me to turn back to that trusty old recipe when I first started learning how to bake again gluten free.
The first biscuits I made were hockey pucks for sure. Flat, dense circles of bizarre tasting flours. My children were having none of that. Neither was I. What if I have to give up light and flaky in return for this new found peace with my body? This was only my first attempt, I wasn't ready to give up just yet.
My mom is the one who first bought me Pamela's Pancake and Baking Mix. It makes great pancakes and crepes, my favorite. As I was looking over the ingredients in the mix they looked very similar to the ingredients in my biscuit recipe. Armed with my new found boldness, I played with the mix and the recipe and came up with something I almost gave up on, a light and flaky biscuit.
Buttermilk Biscuits, Gluten Free

2 c Pamela's Products pancake and baking mix
2 t Sugar
1/2 t Cream of tartar
1/4 t Salt
1/4 t Baking Soda
1/2 c Shortening
2/3 c Milk

Preheat oven to 450.
Whisk together baking mix, sugar, cream of tartar, salt and baking soda. Cut in shortening. Don't over mix at this point, those little chunks of shortening help give the biscuit it's flaky texture. Stir in the milk.
The batter will be a lot wetter than regular biscuits. Spoon mounds of dough onto a baking sheet. Bake for 8-10 minutes or until lightly browned. The bottoms tend to brown quickly in my oven, so be careful not to over bake them.