One of the irritating things about trying to do any sort of baking while on a grain-free diet is the fact that, for the best results, you can rarely use just one kind of flour. It’s usually a blend of a number of flours (almond, coconut, tapioca, sweet potato flour, and the list goes on).Who has time for that when you suddenly remember you’d love to whip up some biscuits right before dinner? That’s why I was determined to find a way to make this blend from Costco work for biscuits! And, while it’s not really all that reminiscent of a traditional biscuit, it was super yummy (and would have been amazing with Kerrygold butter and maple syrup). But it was great without a single thing on it too! Super moist and ever-so sweet…in a pancake sort of way.And, to make it more of a breakfast treat or dessert, it would have been really good with a little ghee and cinnamon!