These gluten free basil cream biscuits are full of bright spring flavor. They’re tender, savory, and everything you’ve been missing in your basil-filled 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.
Ingredients Needed for Gluten Free 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- Gluten Free Flour Blend — these biscuits were never originally made gluten free, but I changed that of course to suit my needs.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 biscuits are dipped completely in melted butter. And we all know anything is better with butter, right?!?!
Making the Biscuits
These might just be the easiest biscuits you’ll ever make! Whisk the dry ingredients together in a large bowl. Add the chopped fresh basil and slowly pour the cream in, starting with just 1 1/2 cups and working up to 1 3/4 cups if your dough is dry. Gently mix until a soft, fairly wet dough forms.
Empty dough onto a lightly floured surface and knead briefly just until the dough comes together. Pat or roll it into a 1/2 to 3/4-inch thick square. Cut into individual squares.
Dip each biscuit completely into 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
Why are the Biscuits Square?
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.
Can I Use Dried Basil?
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.
I Don’t Like Basil. Can I Use a Different Herb?
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?
I used to make these biscuits rather small and serve them cut open with sliced ham and a little bit of dijon mustard. They’re a perfect appetizer for parties. So good!
They can also be eaten plain, served split open with butter (or clotted cream from my post here) and 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!!! The possibilities are only as limited as your imagination🤔
Other Biscuit Recipes
These are other biscuit recipes you’ll also enjoy:
- 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.
Gluten Free Basil Cream Biscuits
- 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 tbsp baking powder
- 2 tsp salt
- 2 tsp freshly cracked black pepper
- 3-3¼ cups (720-780 ml) heavy cream
- 2 tbsp butter, melted
- 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, and pepper. Add basil and stir. Slowly pour some of the cream into the dry ingredients and stir, then add a little more, holding back about ½ cup unless the dough is dry. You may or may not need all of the cream, depending on the humidity in your area.
- On a lightly floured surface, gently knead the dough together into a cohesive mass. Pat the dough into a ¾-1 inch thick square. Cut it into 4 large squares. Stack the squares on top of each other and then press down to flatten. This will create layers. Use a bench scraper to lift the dough, sprinkle a little flour underneath, and then roll the dough out into a large square that's roughly 1 inch thick. Trim the sides to make neat edges. Cut the dough into 12 squares (4 squares by 3 squares). Transfer them to the parchment-lined baking sheet, about 1 inch apart. Freeze for 10 minutes.
- Brush each biscuit generously with melted butter. Bake until lightly browned, about 12-16 minutes. Remove from the oven and brush again with butter. Serve warm or at room temperature.
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