For a recent meal with friends, I decided to make biscuits. I thought it would be nice to try Betty Crocker's relatively new gluten free Bisquick .
I used the recipe on the back of the box, except that I replaced the shortening with an equal quantity of butter (I never use shortening) and replaced the milk with an equal quantity of buttermilk.
The result was a batch of lovely biscuits, moist on the inside and crispy on the outside.
They also freeze well, although I recommend reheating them in the oven and not the microwave. The microwave did them no favors.
Coming up later this week: Hannuka recipes! Happy Holiday!