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 (or coconut milk)
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?
