When I used to eat gluten and regular breads often, I lived on carbs. I was a carb-o-haulic for sure! Anything that was a sandwich was on my list of favorite lunches and baked goods and breads were very pleasing to my palate. Unfortunately, I can no longer have gluten due to my severe intolerance that developed post surgery in 2009. I tried most breads and substitutes on the market, but they were either not affordable or they gave me a bellyache anyway. I have learned that I just don’t digest starchy carbs well anymore and I feel SO much better when I don’t eat them. Over the years, I have found ways to make recipes with gluten free flours that don’t bother me in moderated amounts. For those of you out there with similar restrictions or digestive problems, maybe these biscuits will work for you too.
Well, this week, I had been craving biscuits after seeing a cooking show with homemade biscuits. It was mouthwatering to watch! I created this recipe to satisfy my need for a bread-biscuit-something. And it worked. Viola! They are extremely quick and easy to make which is an added bonus. I fell in love with them at first bite and apparently they are big hit with my relatives too. I hope you like them as much as we do.