These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.
Who would have thought that a simple combination of chocolate, coffee and spices would result in a quick-to-make, rich mole-flavored sauce perfect for this pork tenderloin?
It was delicious, sweet and fragrant with vanilla and almond, smooth from the addition of the creamy coconut milk remeniscent of vanilla frosting...it was heavenly!
