This is a recipe that I have been working on for some time now. I was obsessed with getting them just right! Nothing is worse than a heavy, gummy or dry, crumbly biscuit, well almost nothing. The key for me was to reduce the xanthan gum by about 25%. After all, it is used to mimic gluten and extra gluten in a biscuit recipe equals hockey puck. I like the soft, tender texture of these biscuits. You can actually see their layers in the photo above, lovely!
