These soaked gluten-free biscuits are moist, light, and tasty — even after a few days (if you can get them to last that long!). For the gluten-free flour blend, I used equal parts of these fresh-ground flours: millet, sweet brown rice, hulled buckwheat, and tapioca. Makes about 24 biscuits.
Preheat oven to 450 degrees Fahrenheit.
Cinnamon and Honey Gluten-Free Biscuits https://traditionalcookingschool.com/food-preparation/recipes/cinnamon-honey-soaked-biscuits-gluten-free/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Cinnamon+and+Honey+Biscuits%3A+Soaked+and+Gluten-Free