These aren’t southern biscuits- notice the absence of shortening, lard, or butter. I made these with olive oil, herbs, and scallions instead. So even though they may not be traditional, they make a fantastic accompaniment to dinner. They are also great eaten the next day for lunch with a side of tomatoes and fresh basil.
Herb biscuits are delicious and can be made with whatever herbs are overflowing in your herb garden right now. Sage and thyme would be a great combination too!
If you premix the dry ingredients these biscuits take no time at all to throw together. You can also freeze the biscuits and warm them in the oven at 350 degrees for about 10 minutes (or until warm).
HERB SCALLION DROP BISCUITS
2 cups gluten free flour
-(I used 3/4 cup sorghum flour, 1/4 cup flax seed meal, 1/4 cup millet flour, and 3/4 tapioca starch)
1 teaspoon xanthan gum
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 Tablespoon fresh basil, chopped
1 Tablespoon fresh oregano, chopped
1 Tablespoon apple cider vinegar and 1 cup milk (or use 1 cup buttermilk)
3 Tablespoons olive oil
2 Tablespoons shredded Parmesan cheese (optional)
1/4 scallions (green parts only)
Preheat the oven to 400 degrees. Grease a baking sheet with unsalted butter. In a large bowl, combine the flours, baking powder, baking soda, xanthan gum, oregano, basil, salt, and pepper. In a small bowl, combine the milk, vinegar, oil, scallions, and parmesan cheese. Pour the liquid mixture into the dry mixture and stir until just combined. Drop by tablespoonfuls 1 1/2 inches apart on the prepared baking sheet. Bake for 11 to 13 minutes. Serve warm.
Makes a Dozen Herb Scallion Gluten Free Biscuits
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