Biscuit Breakfast Coffeecake

Serves: 9
Total Calories: 1,204


1 3/4 GF Featherlight Mix
3/4 teaspoon xanthan gum
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon sugar
1 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons butter flavored shortening or butter
3/4 cup milk
4 tablespoons melted margarine
6 tablespoons brown sugar


Preheat oven to 450°F.

Mix first seven ingredients. Cut in shortening using a pastry blender or two knives until shortening bits are the size of peas. Add milk all at once. Quickly mix together with a fork.

Pat the dough into a greased 9 x 9-inch pan. Top with melted margarine and sprinkle with brown sugar. Bake for 12 to 15 minutes.

Nutritional Facts:

Serves: 9
Total Calories: 1,204
Calories from Fat: 95

This Biscuit Breakfast Coffeecake recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.

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