Chive & Parsley Cream Biscuits

Chive & Parsley Cream Biscuits takes approximately 45 minutes from beginning to end. This gluten free and lacto ovo vegetarian recipe serves 8 and costs 52 cents per serving. One portion of this dish contains roughly 5g of protein, 16g of fat, and a total of 247 calories. 91 person have made this recipe and would make it again. If you have kosher salt, milk, heavy cream, and a few other ingredients on hand, you can make it. It works well as a side dish. It is brought to you by Simply Sugar and Gluten Free. With a spoonacular score of 22%, this dish is not so excellent. Similar recipes include Chive Cream Biscuits, Sour Cream & Chive Biscuits, and Chive and Cream Cheese Biscuits.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees F. Line a baking tray with parchment paper.Sift together gluten-free flour blend and baking powder. Place in the bowl of an electric stand mixer fit with the paddle attachment and add salt. Stir to mix. Add cold butter and mix on low speed until the butter is the size of peas. With mixer on low, and milk and heavy cream and beat until just mixed. Add chives and parsley and mix until just combined.Turn dough out onto waxed paper or parchment paper and press together into a disk. Place another sheet of waxed or parchment paper on top and roll out dough until it is ¾ inch thick and in a rectangle shape. Use your hands or a kitchen ruler to even the edges. Using a floured knife, cut into eight even rectangles.Place on lined tray and brush the tops with egg wash then sprinkle lightly with sea salt. Bake for 18 – 20 minutes, until puffed and golden brown. Refrigerate leftovers in an airtight container for a day. Reheat in a 200 degree F oven until warm.

 

Step by step:

1. Preheat oven to 400 degrees F. Line a baking tray with parchment paper.Sift together gluten-free flour blend and baking powder.

2. Place in the bowl of an electric stand mixer fit with the paddle attachment and add salt. Stir to mix.

3. Add cold butter and mix on low speed until the butter is the size of peas. With mixer on low, and milk and heavy cream and beat until just mixed.

4. Add chives and parsley and mix until just combined.Turn dough out onto waxed paper or parchment paper and press together into a disk.

5. Place another sheet of waxed or parchment paper on top and roll out dough until it is ¾ inch thick and in a rectangle shape. Use your hands or a kitchen ruler to even the edges. Using a floured knife, cut into eight even rectangles.

6. Place on lined tray and brush the tops with egg wash then sprinkle lightly with sea salt.

7. Bake for 18 – 20 minutes, until puffed and golden brown. Refrigerate leftovers in an airtight container for a day. Reheat in a 200 degree F oven until warm.

Nutrition Information:

covered percent of daily need