One thing that my husband and I are always trying hard to perfect as being gluten-free and vegan are bread recipes.
They are honesty >>really hard<<
It is one thing for a bread to be gluten free (you can use egg), yet it is a whole different thing to be gluten free and vegan (eggs are left under their mama). I mean, if you aren’t going to include expensive, or just plain “weird to many people” ingredients, then it takes time and effort to make a good product.
That’s what happened with these gluten free, vegan, soft, and plump biscuits. It took time, but a good thing resulted.