Delicious with (dairy free) butter on top, with honey, or as an egg and sausage sandwich. Made dairy free version with cashew milk and used lemon juice instead of vinegar to make the buttermilk. Even my (wheat sensitive & intolerant) daughter loved them and said they tasted like regular biscuits. I made them slightly bigger at 2.5" and the recipe made 9 at that size. I used King Arthur gluten free flour blend but still added the xanthan gum.
