Going gluten-free doesn’t mean giving up taste

Published: Thursday, May 22, 2014 at 11:31 AM.
Pinch of salt
1 stick or 8 tablespoons very cold butter, cut into small pieces
1 cup buttermilk, or 1-cup milk stirred with 1-tablespoon vinegar, divided
Preheat oven to 375 degrees. Spray a 9-inch oven casserole baking dish with non-stick spray. Set aside.
In a bowl gently toss together peach slices and blueberries. In another bowl stir together sugar and cinnamon, add this to berry mixture and gently toss to coat evenly. Pour berry mixture into prepared casserole dish. Set aside.
To make biscuits: In a bowl whisk together flour, sugar, baking powder, and salt. Add in butter and with 2 knives or a pastry cutter mix until coarse mixture forms.
Slowly add 2/3 cup buttermilk and mix until just combined. Form the batter into 8-equal sized biscuits and drop on top of berry filling. Press down slightly with the back of a spoon to flatten the biscuits.

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