Gluten Free Basil Cream Biscuits
These gluten free basil cream biscuits are tender, savory, and everything you've been missing in your basil-filled life 😊
Print Recipe
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 tbsp baking powder
- 2 tsp salt
- 2 tsp freshly cracked black pepper
- 3-3¼ cups (720-780 ml) heavy cream
- 2 tbsp 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, 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.
Notes
*These biscuits can be frozen raw or baked. To freeze raw, proceed with instructions up through cutting into squares. Don't dip in melted butter. Place on parchment-lined baking sheet and freeze until firm. Remove from baking sheet and place in large ziptop bag, removing as much air as possible. When ready to bake, they can be baked from frozen, brushed with melted butter, and placed on baking sheet. Add a few more minutes to baking time. Â
**To freeze from baked, simply place on parchment-lined baking sheet and freeze until firm. Add to large ziptop bag, removing as much air as possible. Remove as many biscuits as desired and allow to come to room temperature, covered with plastic wrap or a small towel to keep from drying out. They can also be microwaved to thaw or heated in a 350 degree oven for a few minutes to re-warm. Â
***The recipe can be halved and smaller biscuits can also be made, such as for appetizer sandwiches. They can also be made into round biscuits using a round biscuit cutter. Â
Â