These biscuits taste as traditional as a gravy-dipped southern morning. Thank the wonderful cooks at Jovial for this recipe, and try their Einkhorn versions too. I used gluten-free oat flour, brown rice flour, sorghum flour and tapioca starch, but feel free to experiment, or just use up what is in your pantry. These are made with kefir which is chock full of those oh so very important probiotics, so once you use some in this recipe, you can add the rest of the bottle to smoothies, mix it with flavoring like cinnamon or chocolate (or both!) or drink it straight. The only thing about these biscuits is I find them hard to cut in half without a lot of crumbling action, which also means they are a bit hard to toast. The broiler works best, but they are also just good straight out of the fridge where I am storing them. Here’s the link: Jovial’s recipe for biscuits.