<<Disclaimer: Verify this information before applying it to your situation.>> With Thanksgiving upon us, I am finding many things that would be really good if converted... So, do you have a way to make gluten-free, lactose-free.... A) Latkes and Hamentaschen. And other interesting Jewish food... B) baklava! Yummy! For that matter, maybe a general pastry recipe would be of use... C) Rice -n- Rye Ener-G Mix Bread -- they had this recipe on their old package. It was *excellent*! But one day it disappeared... D) Red Lobster-style biscuits -- A while ago there was a thread about this on rec.food.cooking... (Original poster: [log in to unmask]) 1 & 3/4 c white unbleached all-purpose flour <----- big bad 1/4 c pastry flour <----- ditto 2 t baking powder 1/2 t baking soda 1/2 t sugar 1/2 t salt 1/4 c shortening ( I used Crisco) 3 T unsalted butter <---- soy margerine! 2/3 to 3/4 c buttermilk <----this came up before Milk or melted butter for brushing biscuit tops Preheat oven to 425 degrees. Mix flours, baking powder, soda, salt and sugar in a mixing bowl. Cut in shortening and butter until mix is coarse and grainy. Sprinkle the buttermilk over the mix and stir lightly with a fork to blend. Turn out onto a lightly floured board and knead 8-10 times, until mix is just rollable. Roll out 1/2 inch thick and cut your biscuits. Brush tops with melted butter or milk. Bake on lightly greased cookie sheet, 12 - 15 minutes, until golden brown. The Bee had some helpful hints: * use fresh baking powder * use cold shortening and cold liquids * cut-in the shortening by working the shortening into the flour with your hands to get a mix with the consistency of coarse meal. you can use 2 knives to do this, too. * moisten the mix with the liquid. Don't pour it all in, add it bit by bit. * Don't overwork the dough when you knead it. it melts the shortening and wrecks the texture. * when you cut the biscuits don't mush the mix by twisting the cutter - this flatten the layers. Als hungry for a celiac cooking group!