These Gluten Free Basil Cream Biscuits are full of bright spring flavor. They're tender, savory, and everything you've been missing in your life!
A long time ago, before my kids were born, there was a Johnson & Wales University in our area. If I had only known fresh out of high school that I wanted to be a chef, I would have gone there right away, before they closed it down. But everything happens for a reason, right? I was meant to have my kids early and then find my dream career. It only took me half my life, but I digress.
Anyway, Johnson & Wales would sometimes offer classes to the public for a small fee. An old colleague and I took some of those classes, one of which was a breakfast class. It was my favorite of all the classes we took, and we took almost every class they offered. One of the many things we made that night were these basil cream biscuits. I always loved basil, but never heard of it being used in biscuits. Among other things I loved about that class, this recipe was one of my favorites. I saved it years ago and have made these biscuits gluten free, both with and without the basil, and they're always a hit. Without the basil, they are my very popular Soft and Fluffy Gluten Free Cream Biscuits.
Ingredients Needed for Basil Cream Biscuits
These biscuits can be made in less than 10 minutes and baked in about 12, so you'll be ready to eat a warm, savory biscuit in no time! Here are the simple ingredients:
- Gluten Free Flour Blend -- these biscuits were never originally made gluten free, but I changed that of course to suit my needs. I use my own blend (Kim's gluten free all purpose flour blend), but you should be able to substitute with a store bought blend with similar results.
- Baking Powder -- baking powder is what gives the biscuits their rise.
- Fresh Basil -- the main flavor profile in these biscuits.
- Salt and Pepper -- salt is a usual addition in most baked goods, but pepper adds to that savory profile.
- Heavy Whipping Cream -- cream is the only fat in the dough. It leads to a really tender biscuit.
- Melted Butter -- the chef at Johnson & Wales originally dipped these biscuits completely in melted butter. II chose to just brush the tops with melted butter, but if you wanna go all the way in the butter pool, go for it!
Making the Biscuits
These might just be the easiest biscuits you'll ever make! Whisk the dry ingredients, including the chopped fresh basil, together in a large bowl. Add the cream and gently mix until a soft, fairly wet dough forms.
Tip the dough onto a lightly floured surface and pat together until the dough comes together. Pat or roll it into a one-inch thick square. Cut into individual squares. I like to cut them rather small when I'm serving them as an appetizer for a party. But they can also be made into normal-sized biscuits for breakfasts, brunches, or even dinners.
Brush each biscuit with melted butter and place on parchment-lined baking sheet. Bake at 425 degrees until lightly browned, about 12-16 minutes.
Gluten Free Basil Cream Biscuits FAQs
When I took the class at Johnson & Wales, the chef teaching the class had us cut them into squares. I think it was just for a different impression than a normal biscuit, so I stuck with his original idea. I love how unique they look, but you're welcome to cut them into any shape you'd like. They'll still taste incredible! If you want a round biscuit, just pat or roll the dough into a large circle and cut out with 2-inch round cutters.
I wouldn't suggest using dried basil in these biscuits because the freshness of the basil is what makes them so tasty. Basil is one of those herbs that, in my opinion, doesn't have as much pungency when dried.
They are called basil cream biscuits, but actually no, you do not have to use basil. You could use any herb you'd like, such as rosemary, cilantro, oregano, chives, you name it. OR, no herb at all and just make them cream biscuits! BYOC -- be your own chef!!
How Do I Serve These Biscuits?
- Serve them cut open with sliced ham and a little bit of dijon mustard.
- Plain, served split open with butter (or homemade clotted cream from my post here).
- Strawberry jam (basil and strawberry go great together).
- Blend a little bit of balsamic vinegar into some prepared mayo and spread on the cut sides of the biscuit before filling with fresh tomatoes and mozzarella for a caprese-like mini sandwich! Yum!!!
- Cut open and filled with thin slices of prepared pork tenderloin with a garlic mayo or spicy brown mustard.
More gluten free biscuit to try
- If you're looking for a traditional buttermilk biscuit, try out my recipe for Gluten Free Biscuits, adapted from Joanna Gaines' recipe for biscuits from her cookbook, Magnolia Table.
- Gluten Free Sweet Potato Biscuits are a nice change from the traditional biscuits. They have a sweet flavor and are really moist.
- Looking for cinnamon raisin biscuits? Look no further than these Gluten Free Cinnamon Raisin Biscuits, which are a copycat Hardee's recipe.
- Don't want the basil in these basil cream biscuits? Make my Soft and Fluffy Gluten Free Cream Biscuits.
Gluten Free Basil Cream Biscuits
Ingredients
- 4 cups (560 g) Kim's gluten free flour blend (a store bought blend may work, but hasn't been tested)
- ½ cup minced fresh basil, roughly 2 large handfuls
- 2 tablespoon baking powder
- 2 teaspoon salt
- 2 teaspoon freshly cracked black pepper
- 3¼ cups (780ml) heavy cream
- 2 tablespoon butter, melted
Instructions
- Preheat the oven to 425°. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, salt, pepper, and chopped fresh basil. Add the cream into the dry ingredients and stir until well combined.
- On a lightly floured surface, gently press and knead the dough together into a cohesive mass. Pat the dough into a 1-inch thick square. Cut it into small squares. Transfer them to the parchment-lined baking sheet, about 1 inch apart.
- Brush each biscuit with melted butter. Bake until lightly browned, about 12-16 minutes. Remove from the oven and serve warm or at room temperature.
Tina says
I made this with chives and cheddar, and added a cup and 1/2 of buttermilk bc I ran out of heavy cream after 2 cups. Brush an egg wash on top. It was heavenly!!
Deb Wolf says
These sound delicious! I can’t wait to try them.
I currently have your fluffy dinner roll dough in the fridge for Easter dinner. I’ll be forming the dough tomorrow and refrigerating until time to bake.
Thank you so much for your generosity in sharing your yummy recipes!
Pam V says
Kim these are soooooo yummy! I was lazy and just made them as drop biscuits and they were pretty flat, but the taste was phenomenal! So light but rich and buttery. Thank you!
Kim says
Glad you liked them, Pam 🙂
Maria Lick says
Can these be made dairy free?
Kim says
I haven't tried it, but I bet coconut milk would be a great substitute for the cream because of its thickness and fattiness. Without that fat, the biscuits may not hold together well. They would have that hint of coconut to them, though.
Angela says
These sound sooooo good!! I want to make these asap.........
Kim says
They're so good! One of my favorites. I love the pronounced basil flavor 🙂