Moon Rabbit Gluten Free Country Biscuit and Scone Mix, 12.9-Ounce

Due to a variety of food allergies and intolerance issues, many of us have gone gluten free in our household. One of the things we miss most was something sweet for breakfast. We purchased some gluten free cookies and a package of bicuits at Whole Foods and were very disappointed. So we decided to try a mix. The family baker was too busy to throw this together, so it fell to me--a very poor baker. The directions were easy to follow, and the scones came out wonderfully. One of the gluten eaters said he'd prefer these scones to anything else we've made or purchased in the past. The taste was light and fluffy, and just the right amount of sweet. And if I could get these results, anyone can. (My baking flops are many.)

I was so excited to find a gluten free brand. Super disappointed they tasted so bad. Felt like eating glue. Have not tried their other products, hoping they are better.

These use butter and cream and make for a very rich treat. I tend to like a heavier, more solid scone, but even the wife -- who hates anything gluten free -- likes them. I used a pastry blender to cut the butter in, then put the mixture into my stand mixer using a bread hook since I don't have a paddle. As long as you are okay that they won't be scones for hand to hand combat, I think you will enjoy them.

This biscuit mix from Moon Rabbit is absolutely "The BEST!". If you have to stay gluten free, and you're craving 'sausage biscuit', this will satisfy that craving!Since my husband does not have to stay gluten free, here is what I do to make myself a serving each morning:For 2 big biscuits - Oven at 375 degrees2 heaping table spoons of Moon Rabbit Biscuit MixHeavy cream to moisten and mixsmall sprinkle of saltsmall sprinkle of peppersmall sprinkle of cayenne pepper (I like a little 'bite' to my biscuits)Mix in bowl, adding enough heavy cream to moisten and make mix hold together. The bag says to use buttermilk, but I never use buttermilk in my ordinary cooking, so I did not have any. I use heavy cream and it's wonderful. Now - I cannot give a specific amount of heavy cream to use because, honestly, some days it takes a lot and some days it takes just a bit. ( I think gluten free mixes are sensitive to the humidity in the air; if you've ever worked with gluten free mixes you know that it's totally different from working with ordinary flour!)When the mix is moistened enough to hold together, divide in half and pat out 2 hand-made biscuits and put them on the baking sheet. Bake for 10 minutes at 375 degrees. After 10 minutes, take biscuits from oven and take a knife and open them up, and then bake for 7-8 minutes more. I do this because I don't care for high, doughy biscuits. The resulting biscuit will be more of a crispy-crunchy biscuit, rather than a 'cat's head' biscuit.After 7-8 minutes, the biscuits are done and ready for your sausage and some honey!It's WONDERFUL to be able to eat a sausage-biscuit like a normal person! I can't say enough good about this mix!

I looked forward with great anticipation to try this muffin mix, but I was very disappointed. I am an experienced baker, both with regular muffin mixes, as well as GF. I mixed and baked them exactly as the package suggested, including folding in the recommended amount of up to 1 1/2 cups of add-ins of my choice, which was just under 1 1/2 cups of pecans, apples, and dried cranberries. With each liner filled about 3/4 full, the batch made about 15-16 muffins, as I recall. They rose somewhat, mostly to the tops of the paper liners and some went just a smidgen over.They do not brown readily; they stay mostly pasty white-ish. So, I left them in the oven for the longer time period mentioned on the bag and they browned just a little bit. I did not go beyond that time, and I keep a thermometer in my oven at all times to be sure the temp is accurate. I took them from the oven, removed them from the muffin tin, and allowed them to cool on a rack just long enough to handle. When I began removing one from its liner, it stuck. I tried pulling the paper off and I noticed that it was a very rubbery muffin that tore in half rather than come easily out of the liner. I thought that perhaps they would soften as they cooled, and they did, but not very much. They stayed mostly rubbery. Much like a tennis ball.The insides were full of big holes, so it seemed like there wasn't much there. They were so rubbery, they tore apart rather than splitting in the middle when we tried to put a fork through them. We had to add butter to them to make them more moist, as well as to give them some additional flavor. Yum; butter-flavored rubber. Of the three of us, no one would eat more than a couple.The remainder is in a heavy, storage, zip-lock bag, still sitting in my refrigerator about a week later. I just got one out as an experiment and nuked it for 20 seconds at half-power (an older, 900-watt oven that is gentler on foods than the super-powered ones you find nowadays). It was much easier to get out of the paper liner, but the muffin itself was even harder on top, and just as rubbery on the inside. They will end up in the trash....a very expensive venture when you consider the amount being thrown away.While the flavor was not horrible, it wasn't all that good, either, not for the price of the mix. They actually tasted more like the pecans, apples, and cranberries I put in; the mix itself had very little flavor, if any. I could have just made a mix of the add-ins and put that into a bowl or on some cereal and saved myself a lot of trouble, including the time, electricity, and additional ingredients required to make the muffins. I feel that the pre-made versions (lemon, chocolate, and blueberry muffins) that I've tried from UDI's that one can get at the grocery store or here on Amazon are far better, richer, have the texture of real muffins, and cost less overall.Save yourself some time, and a lot of money and aggravation; I recommend that you don't bother to buy this mix.

Highly recommended by others but we were left with the feeling of 'meh". Just not...something. I'll try something else before buying this again.

Now I can't wait to get another bag to make muffins. The scones are a little more work than many other gluten free mixes, but if you use a stand mixer, it won't matter. And the end result is so worth it. Delicious flavor. Crisp and chewy texture. I will buy this again and again and again and again ...