Gluten Free Biscuits


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I can not seem to get gluten free biscuits to be great, or even barely edible at any rate. I've made them a few times and they are always SO dense and dry and flavor lacking. I've tried so many thing to get them just right and/or to try to compensate for this typical problem with gluten free flour, but to no avail :(
Please help me out!
What tips, advice, technique, or anything can you offer me to help me slay this dragon?
 
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Just want to double check - do you mean biscuits as in the "American style" (like biscuits and gravy) or biscuits as in the UK style like what Americans would call cookies?
 
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Sorry I should have specified. I mean biscuits American style like for biscuits and gravy, except that's not how I eat them. I think in the UK American biscuits are like savory sconces. Which I would also like to learn how to make, but they are hard to master in the first place, let alone trying to make them gluten free.
 
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I'm in the UK, and I have tried making gluten free scones before and they were awful, really dry and crumbly :( If you do manage to find a good recipe I'd be interested to know!
 
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I know it is frustrating, that has been my experience as well. For some reason I can make brownies and cookies like nobodies business, they are awesome, but savory stuff never takes. I wonder if it has something to do with the amount of sugar in the pastries? I know it's possible because we have so many gluten free bakeries where I live and they have amazing stuff. I'll have to do some more research, because I really want to master this.
 
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