Soft and Fluffy Gluten Free Cream Biscuits

letthemeatgfcake.com

Shirley Egner

4 cups (560 g) Kim's gluten free flour blend (a store bought may be used, but hasn't been tested)

2 tablespoon baking powder

2 teaspoon salt

3 to 3¼ cups (720 to 780 ml) heavy cream

2 tablespoon butter, melted (optional)

Directions at letthemeatgfcake.com

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