I made these today, but because I'm gluten intolerant, i made them gluten free. They were outstanding. I just substituted 2 cups of gluten free all purpose flour and 2/3 cups of Pamela's Baking and Pancake mix for the all-purpose flour. I used buttermilk instead of regular milk and I added 1/2 tsp. of xanthan gum to the flour. I baked them at 400º for 13 minutes. Everything else was the same as the regular recipe. Thanks for sharing your tips for making these GF - much appreciated. Glad they were a hit! PJH

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