When you “go gluten-free,” most people miss bread more than anything else. It is hard to make good fluffy bread without the gluten that is found so abundantly in wheat (and without xanthan gum which is usually corn derived and a stomach irritant for many).
When I went gluten-free, I also missed biscuits – something I learned to love after moving to the South many years ago.
I recently did some experimenting. The biscuits pictured are not as full and fluffy as those typically made with Bisquick, but the biscuit texture and flavor are there. This is a good starter recipe which you can use to modify the types of flours used and the type of milk substitute until you get the flavor you are looking for.