Yay!! Thank you so much Megan!

The instructions have you knead the dough? That seems odd to me I think of bsicuits as a quickbread, which means no kneading. I’d think the kneading would make them tough. I find the addition of an egg odd, too, though, so perhaps the Bob’s Red Mill mix is just a totally different biscuit concept.I recently used the Smitten Kitchen recipe for Cream Biscuits (via James Beard) as a cobbler topping, replacing the cream with 1 cup of milk, which makes it too gooey for rolling but perfect for blopping onto fruit. Instead of dipping the dough, I poured the melted butter over the top. With a squirt of lemon or a spoon of vinegar to sour the milk (like Kathy c recommended), I think that the Smitten Kitchen recipe with 3/4 cup soured milk would work well for buttermilk-type bsicuits.