Quickly Mix Biscuits

These biscuits have a great flavor and texture. As close as you can get to eating a "wheat" variety. Use these to make a breakfast sandwhich, for biscuits and gravy, or to just eat with honey and butter.

• 2 cups gluten free "biscuit" mix
• 1/2 cup cold milk

Dough needs to chill for 30 minutes.

Place the mix in a bowl and add the milk all at once. Stir with a fork until combined. Turn out onto a floured counter and knead just till the dough comes together. Shape into a round that is 3/4" thick. Cut with biscuit cutters pushing straight down and not twisting. Push scraps together and cut out the rest of the biscuits. Place on a parchment lined baking sheet and chill for 30 minutes. Preheat the oven to 450 degrees. Bake biscuits in hot oven for 10-15 minutes or until light golden brown.

For drop biscuits: Increase the milk to 3/4 cup. Using a cookie scoop, drop the dough onto a parchment lined baking sheet. Bake the same as for cut out biscuits.

For dumplings: Use the drop biscuit recipe. Using a cookie scoop, drop the dough over gently simmering stew or fruit leaving a 1/2" space between dumplings. Cover and simmer until the dumplings are cooked about 15 minutes.

Makes about 1 dozen depending on the size.