I came across an interesting recipe in the April issue of Better Homes and Gardens and gave it a try this evening. Creating biscuits with gluten-free flour is tricky, to say the least. This caught my eye, because it calls for no eggs and uses whipping cream instead of butter. The idea of the cream is to keep mixing to a minimum. The finished product was delicious, but a bit doughy. I'll try these again (maybe without the blueberries), but separate them before baking, so each biscuit has a better chance to cook through. I'm not exactly looking for flaky, just biscuit flavor. Beneath the blueberries, I think the flavor was there.