Hey there! I'm new to being gluten-free, but an avid cook. One of the things I've made all my life have been biscuits; I'm from the south, so they're kind of a way of life. I've always used the 1 2 3 method: 1 cup buttermilk, 2 cups flour, 3 tablespoons lard. Given GF flour's lack of stretchy gluten proteins, I gather I'll need to add the xanthan gum (with my leavening, of course, since the GF flour's all purpose) or they'll probably just be crumbly hockey pucks. But this should be the only real addition I'll need to make, yes? Thought you guys might have a good suggestion. Thanks for any input!

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