This is one of those recipes I keep taped up inside a cupboard door.
One I use so frequently that I almost have it memorized.
My husband is a bit of a country guy, he believes that biscuits make any meal better.
Our girls agree, so anytime they can, they ask for biscuits with a meal.
Does not matter if it is breakfast, where I tend to call them scones and add a bit of sweetness to the dough.
Or Dinner, when I tend to get all savory, adding herbs, a bit of spice and maybe even some cheese.
Frequently enough, nut flours get involved as well.
One daughter is fending off a cold. It is already that time of the year, when new classmates have brought along all the fun and new viruses from far away. She is in her first year of college, and having a great time. It is also bouldering season, and that means she needs to get healthy FAST!
So when she asked for herb biscuits to go along with her Butternut Squash Soup, how could I refuse?
Herb Biscuits Gluten FreeBy Dr. Jean Layton,
Combining the tender crispness of biscuits with the fragrant flavors of herbs, these squares of perfection are the ideal accompaniment to soup, stews or scrambled eggs.
I tend to use dried herbs but fresh rosemary is incredible. Using just one herb works well, but I appreciate the balance of several in one bite
Prep Time: 5 minutes
Yield: 4 Servings
85 grams (1/2 cup) Whole Grain Gluten Free Flour Mik
55 grams (1/3 cup + 1 tablespoon) Gluten Free white flour mix
5 grams (1 teaspoon) baking powder
1/4 teaspoon salt
1/2 teaspoon psyllium husk
165 grams (3/4 cup)Heavy Cream
1 teaspoon fresh or dried herbs. I prefer to use a blend like fine herbs but single herbs like rosemary or parsley work well too.
Preheat the oven to 425 degrees.
Place a silpat or parchment paper on a baking sheet.
Combine all dry ingredients in a mixing bowl, stirring to spread the herbs around evenly.
Add the cream, stirring to make sure all the flour is dampened
Pour the dough out onto the prepared baking sheet
Pat or roll the dough into a rectangle
Cut the rectangle into 8 biscuits.
Move every other biscuit out of it's spot to create gaps for rising and spreading.
Bake for 18-20 minutes till bottoms are brown and the tops are kissed with gold.
And although these gluten free herb biscuits are not vegan, they are the perfect accompaniment to Vegan Butternut Squash soup, or Vegan Roasted Carrot and Coconut soup, Pumpkin Soup or Chicken and Rice soup