Since it’s wintertime, I decided to cut back most of my herbs in my little container garden.
I chopped up about half and froze them like I normally do, but then decided to slowly air-dry out the rest to create a nice assortment of homemade dried herbs too. (I was inspired by this post on how to preserve fresh herbs over at Keeper of the Home.)
Once they were done drying, I was eager to try them out. So I decided to use an assortment of these fresh-dried herbs to make these delightful grain-free biscuits. I usually make them with fresh herbs (as shown in the photo), but I’m happy to report that they are just as tasty with dried herbs too!
These light and fluffy, yet filling, biscuits are just a simple twist on my popular Almond Flour Biscuits recipe. We find these savory little fellows to be the perfect accompaniment to hearty wintertime soups and stews, as well as roasted chicken. We hope you enjoy them too!
Ingredients
- 2 1/2 cups blanched almond flour
- 1/2 cup shredded grassfed cheddar cheese
- 1 1/2 tsp finely minced fresh herbs, or 1/2 tsp dried herbs (I use a combo of thyme, parsley & rosemary)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/8 tsp garlic powder
- 2 large eggs
- 1/4 cup organic buttermilk
Instructions
- Preheat oven to 350 degrees. In a medium bowl, combine almond flour, cheddar cheese, herbs, baking soda, salt and garlic powder.
- In a small bowl, whisk together the eggs and buttermilk until well combined. Using a spoon, stir the wet mixture into the dry mixture until thoroughly combined.
- For quick and easy drop biscuits: Drop biscuit dough by large spoonfuls onto a parchment-lined baking sheet, placing the biscuits approximately two-inches apart.
- For classic-style rolled-looking biscuits: Scoop a large spoonful of batter into your hands and roll into a ball about the size of an apricot. Then place the dough balls on a parchment-lined baking sheet and gently flatten using the palm of your hand.
- Bake about 15 minutes, until golden brown on top and a toothpick inserted in middle comes out clean. Serve warm with butter. These make the perfect accompaniment to hearty soups and stews!
Do you have an herb garden? What are your favorite ways to use and preserve your fresh-grown herbs?
These sound amazing!!! I am making these for dinner tomorrow with my soup! yum!
Awesome, Renee! Thanks for your kind note! Hope you enjoy them and your soup too! Blessings to you sweet friend, Kelly
These look so good & simple to make! My only issue is that I don’t know where to buy buttermilk. I’ve never bought it before when I lived in the States & now that I’m in Jordan, I don’t know what to look for to make sure it’s good quality. Do you have any suggestions? Or is there something that I can substitute for the buttermilk?
Hi, Abi. Thanks for your kind words. You could use any milk really – even camel milk
and they should be just fine! Miss you, sweet friend! So proud of the work you’re doing for the Lord and His people in Jordan. Special blessings, Kelly
What is grassfed cheddar? Does this refer to the cow that they get the milk from for the cheese? Thanks, sounds delicious.
Hi, Melissa. Grassfed or pastured cheese is made from the milk of cows on pasture (grass fed), rather than cows that are corralled and fed grains (not the cow’s natural diet). Grassfed/Pastured cattle are healthier and the result is a better quality of milk and meat for humans as well. Here’s an article you may find of value. It’s not always easy to find grassfed cheese, but I’ve been surprised lately to see in more mainstream markets, such as Trader Joes. Blessings, Kelly
http://www.ucsusa.org/food_and_agriculture/solutions/advance-sustainable-agriculture/greener-pastures.html
These are the first bisquits I’ve had in over a year (since going GF). They are delicious and the texture is just right. I used Italian seasoning (no fresh herbs in the house), smoked applewood cheddar and coconut milk. I ended up with 10 bisquits, must be a bit smaller than yours. I cooked them in a glass pie plate. Thanks so much for this recipe, I’ll definitely be using it again!
Thanks so much for your kind words, Jennifer! I’m so glad you enjoyed them too! I love your ingredient choices, no wonder they were so good – applewood cheddar with Italian herbs – YUM! And coconut milk is a perfect option that adds a subtle sweetness! Thanks for taking the time to leave a kind note! Blessings, Kelly
At this time I do not have almond flour, would WW or white flour be as yummy?
Hi, Marie. Since blanched almond flour behaves completely different than a gluten-based flour, you cannot substitute between the two. So I would recommend finding a whole wheat flour biscuit recipe and then adding some herbs and cheese to that recipe for best results. Lots of blessings, Kelly
Eating low carb as well as more healthy these days, I have been missing a biscuit with our Sunday dinner. Thank you! We grow our own parsley, rosemary and thyme. Anxious to try these! God bless
Great, Natalie. Happy to help! We love fresh-grown herbs! So tasty! Blessings, Kelly
Do you just scoop spoonfuls onto a baking sheet? Or do you shape them, or use a special pan?
Thank you for this recipe (and so many others I use regularly!), can’t wait to try this!
Praising the Lord for you, Jessica! Thank you so much for asking. I realized in reading your question that I had left two comments (steps) out of the instructions. Good grief! LOL! I’ve fixed the recipe post now, so this should answer your question and help many others wondering the same. I did use my hands to shape the biscuits for the photo – they are much prettier that way.
Blessings, Kelly
Haha! You are so cute. And I thought I was asking a dumb question lol. I agree, the ones pictured ARE very pretty!
Thanks again!
no dumb questions, just a forgetful recipe poster over here!
thanks again!
Well, for one I will say I am up way too late looking at yummy food on your blog. And 2, I am glad to find another recipes for almond flour
Thanks, Sara! These biscuits are really yummy! Hope you all enjoy them!
These look yummy. I want to make them for someone lactose intolerant though — do you think I could substitute plain kefir for the buttermilk? If not is there anything else you would recommend? Thanks!
Yes, you could use kefir instead of buttermilk, perhaps yogurt too, which is homemade and cultured longer is nearly lactose free. You could also use whole pure coconut milk (not coconut milk beverage).
YAY!! Thank you Kelly!