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Cheesy, Herby, Gluten-Free Biscuits
These moist, chewy biscuits are a savory dinner side dish full of grass-fed cheese and lots of herbs. Made with oat flour, whole milk, and grass-fed butter, they are hearty and flavorful!
A little about this recipe
I tend to live by the rule “the cheesier and herbier, the better”. Actually, I have probably never in my life said that sentence, but I think when it comes to biscuits it's a pretty good rule of thumb. These savory, moist biscuits are made with primarily oat flour, cheese, whole milk and butter. It’s a match made in biscuit heaven. I frequently make them as a side dish with dinner but they are also amazing the next morning with a side of sausage. They even make a pretty wonderful breakfast sandwich bun if you stick some bacon, cheese, and eggs in between two!
These come together pretty quickly in the food processor, but you could also make them using a pastry cutter or just a simple fork and knife. I like the ease of the food processor even if it means a few more dishes. I use Kerrygold’s Dubliner cheese for this recipe because it’s a hard, sharp cheddar that gives the biscuits an amazing flavor. Since I buy it in large blocks I use the cheese grating attachment on my food processor to grate the cheese before making the rest of the recipe. Since these only bake for about 15 minutes, it's easy to have delicious homemade biscuits ready for dinner even on a busy weeknight.
GREEN BEE GLUTEN FREE
Cheesy, Herby, Gluten-Free Biscuits
Ingredients
Instructions
Pre-heat oven to 425° and line a baking tray with a silpat or parchment paper.
If you are using a block of hard cheese, go ahead and grate it now. I use the grating attaching on my food processor since I'm already getting it out to use for the biscuits. Grate cheese and then set it aside.
Pour oat flour, tapioca flour, baking powder, salt, garlic, and herbs into the base of your food processor and pulse to combine. Next add your shredded cheese, and pulse a few more times
Add your cold, cubed butter and pulse a few times until the butter is crumbled and evenly mixed into the flour. Don’t over mix.
Next turn the food processor on low and slowly pour your milk in through the top. Pour slowly, but stop mixing as soon as you add the milk. The mixture will be thick and sticky.
Using a large metal spoon (because it will be thick) remove the dough from the food processor into a bowl. I only do this because it is much easier to scoop the biscuits out from a normal bowl. Feel free to skip the extra dirty bowl and scoop directly from the food processor.
Using a ⅓ cup measuring spoon, scoop approximately 12 biscuits out and flatten them slightly.
Bake for about 15 minutes, or until the edges start to get golden brown.
Delicious hot from the oven, warmed up the next day, or eaten cold off your kids plate when they grabbed too many and won’t finish them. Enjoy!
