This is one of my favorite gourmet biscuits! It has been posted with my Gluten Free Quick Tomato Basil Soup recipe, but I thought it would be good to be a stand alone recipe as well. Enjoy! (P.S. I will post an updated pic soon!)
To Enjoy with Mama’s Tomato Basil Soup, Click Here
Sun Dried Tomato Basil Biscuits
1 ½ cups Mama’s Almond or Coconut Blend Flour
¾ tsp. xanthan gum
½ tsp. salt
2 tsp. baking powder
2 tsp. dried basil
½ tsp. garlic powder or 1 garlic clove, minced
½ cup Italian cheese blend or ¼ cup Parmesan ¼ cup Romano cheese
½ cup milk (dairy, rice, nut, soy)
2 eggs
3 Tbsp. olive oil
2 Tbsp. minced onion
¼ cup sun-dried tomatoes packed in oil, minced
Directions Preheat oven to 400°.
In a medium bowl, combine flour, xanthan gum, salt, baking powder, basil, garlic, and cheese. Mix well to combine. Make a well in center of bowl.
In a liquid measuring cup, measure out milk. Add eggs, olive oil, minced onion, and sun-dried tomatoes to the milk. Mix with a fork to combine. Pour in all at once to the flour well. Stir ingredients to combine.
Using an ice cream scoop, scoop dough and place dough on baking sheet 2 inches apart. With lightly floured hands or fingers run under hot water, gently smooth out the rough spots on the top of the dough and gently flatten dough.
Place baking sheet on upper rack and bake for 14-16 minutes or until the tops begin to brown.
Variation 1: Place scoops into lightly sprayed muffin pan. Smooth out tops. Bake 14-16 minutes.
Variation 2: Use a 1 inch cookie scoop and fill lightly sprayed mini muffin pan. Bake for 10-12 minutes or until golden brown.
Dairy Free Option: Use rice, nut or soy milk. Leave the cheese out and add 2-3 Tbsp pine nuts or walnuts.
Mama’s Gluten Free Sun-dried Tomato Basil Biscuits
Ingredients
- 1 ½ cups
- Mama’s Almond or Coconut Blend Flour
- ¾ tsp. xanthan gum
- ½ tsp. salt
- 2 tsp. baking powder
- 2 tsp. dried basil
- ½ tsp. garlic powder or 1 garlic clove, minced
- ½ cup Italian cheese blend or ¼ cup Parmesan ¼ cup Romano cheese
- ½ cup milk (dairy, rice, nut, soy)
- 2 eggs
- 3 Tbsp. olive oil
- 2 Tbsp. minced onion
- ¼ cup sun-dried tomatoes packed in oil, minced
- Preheat oven to 400°.
- In a medium bowl, combine flour, xanthan gum, salt, baking powder, basil, garlic, and cheese. Mix well to combine. Make a well in center of bowl.
- In a liquid measuring cup, measure out milk. Add eggs, olive oil, minced onion, and sun-dried tomatoes to the milk. Mix with a fork to combine. Pour in all at once to the flour well. Stir ingredients to combine.
- Using an ice cream scoop, scoop dough and place dough on baking sheet 2 inches apart. With lightly floured hands or fingers run under hot water, gently smooth out the rough spots on the top of the dough and gently flatten dough.
- Place baking sheet on upper rack and bake for 14-16 minutes or until the tops begin to brown.
[br]
- [b]Variation 1:[/b]Place scoops into lightly sprayed muffin pan. Smooth out tops. Bake 14-16 minutes.[br]
- [b]Variation 2: [/b] Use a 1 inch cookie scoop and fill lightly sprayed mini muffin pan. Bake for 10-12 minutes or until golden brown.[br]
- [b]Dairy Free Option:[/b] Use rice, nut or soy milk. Leave the cheese out and add 2-3 Tbsp pine nuts or walnuts.
Mama’s Almond or Coconut Blend Flour ~ Yes you can use any gluten free flour, but have better tasting and better texture results using Mama’s Flours! They are the perfect blend, light texture and not gritty! Purchase here!
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