These are so close to real biscuits that if you were blindfolded, I'm not sure you could tell the difference. For the second batch, I cut the baking powder by half, and used a little less baking soda and salt (just used unprocessed sea salt), and I used Better Batter flour because I didn't have all of the other flours on hand. Also, because I don't like shortening, I used all real butter. http://www.artofglutenfreebaking.com/2009/09/gluten-free-buttermilk-biscuits/
Gluten-free biscuits- soft, delicious, and no xanthan gum. I used her AP flour blend copycat, sour cream for yogurt, and buttermilk powder/ milk for buttermilk. Made again using yogurt and buttermilk as written. Still great!