I filled a springform pan with our drop biscuits from Gluten Free Flour Power. I used a blend of bread flour and whole wheat einkorn in place of our gluten free flour blends. When the biscuits were done, I brushed the top with a blend of honey and butter. I popped open the pan and slid the giant biscuit onto a plate where I sliced up breakfast. It was a different way to serve biscuits. Better? I am not sure. In looking at what I did, I saw a delicious opportunity to make giant shortcake desserts with biscuit layers. The initial idea was good. The return to the initial idea is where the development happens.
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