Bob’s Red Mill, Biscuit & Baking Mix, Gluten Free, 24 oz ( 680 g)

Biscuits

• 2 Eggs
• 3/4 cup Buttermilk
• 2 3/4 cups Bob’s Red Mill® Gluten Free Biscuit & Baking Mix
• 1/2 cup cold Butter, cubed
• 1/4 cup melted butter, optional

Optional Add-Ins:

• 1 cup grated Sharp Cheddar
• 1/2 cup cooked & crumbled Bacon
• 1-2 tbsp minced fresh or dried Herbs
• 1 tbsp diced Jalapeño

Preheat oven to 400°F. Grease a baking sheet or line with parchment paper. Mix eggs and buttermilk in a small bowl and set aside. Place baking mix in a large bowl. Using a fork or pastry blender, cut in cold butter until it’s the size of small peas. Add egg mixture to dry ingredients with optional add-ins and stir until evenly moistened. Turn mixture out onto a gluten free floured surface and knead briefly to form a dough. Pat dough out to 1 inch thick. Fold the dough in half over itself and pat out again to 1 inch thick. Repeat folding and patting twice more. Cur biscuits and transfer to the baking sheet. Brush the top of each biscuit with melted butter, if desired. Bake until golden brown, about 20 minutes. Makes 8 biscuits.

Sweet Biscuit Variation: Add 3 Tbsp granulated sugar to mix. Brush biscuits with milk and sprinkle with sparkling sugar before baking.

Pancakes

• 1 1/4 cups Milk
• 2 Eggs
• 2 tbsp Oil
• 2 cups Bob’s Red Mill® Gluten Free Biscuit & Baking Mix

Preheat skillet to medium-high heat. In a bowl, whisk together milk, eggs and oil. Add baking mix and whisk until smooth. Pour 1/4-cup portions onto the hot skillet. Cook until bubbly, about 3 minutes. Flip and cook an additional 2 minutes. Serve immediately or hold in a warm (200°F) oven until ready to serve.Makes 8 pancakes.