Recipes
Recipe: Parmesan, sage and roast garlic biscuits
Recipe: Parmesan, sage and roast garlic biscuits
Recipes
Recipe: Parmesan, sage and roast garlic biscuits
I like savoury biscuits (or
scones), especially when spread with cold salted butter. I like them topped with
herbal guacamole, tahini, or even crab or shrimp cocktail.
Ingredients
Directions
1 Preheat the oven to 400˚F (200˚C).
2 First, roast the garlic: wrap it in foil and bake for 20 minutes. Remove
the skins and crush the creamy garlic.
3 Reduce the oven temperature to 350˚F (180˚C). Oil two baking sheets.
4 Place the flour, margarine, salt, and xanthan gum in a bowl, and rub together until you have the consistency of fine breadcrumbs. Add the baking powder, eggs, sage, cheese, milk, and roasted garlic paste, and mix together to form a dough.
5 Dust a work surface with cornstarch and gently roll the dough out to about ½-inch (1 cm) thick. Using a 2-inch (5 cm) plain cookie cutter, stamp out 10–12 biscuits. Place on the baking sheets, brush with milk, and bake for 10–15 minutes.
6 Once baked, remove from the oven, and cool on a wire rack.
7 Cut in half, and spread with salted butter to serve.
To freeze: Wrap well and freeze in an airtight container. The biscuits will dry out slightly after freezing, so once defrosted, sprinkle with a little water, and then warm them through in a preheated oven at 400˚F (200˚C) for 5 minutes before serving.
To store: The biscuits will keep for 2–3 days stored in an airtight container. They will dry out slightly after storing, so sprinkle with a little water, and then warm them through in a preheated oven at 400˚F (200˚C) for 5 minutes before serving.
Makes 10–12 biscuits.
BUY THIS BOOK
Excerpted from Gluten-Free Baking by Phil Vickery Copyright © 2011 by Phil Vickery. P hotography by Tara Fisher . Excerpted by permission of Firefly Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Ingredients
- Vegetable oil, for oiling
- 6 garlic cloves, unpeeled
- 2 cups (10 ¾ oz) Gluten-Free Flour Mix A
- 6 tablespoons (3 oz) margarine
- Pinch of salt
- 2 teaspoons xanthan gum
- 1 tablespoon baking powder (check to be sure it is a gluten-free variety)
- 2 large eggs, beaten, at room temperature
- 2 teaspoons dried sage
- ½ cup (2 oz) Parmesan cheese, finely grated
- ½ cup (4 fl oz) 2% milk, warmed
- Cornstarch, for dusting
- 2% milk, for brushing
Directions
1 Preheat the oven to 400˚F (200˚C).
2 First, roast the garlic: wrap it in foil and bake for 20 minutes. Remove
the skins and crush the creamy garlic.
3 Reduce the oven temperature to 350˚F (180˚C). Oil two baking sheets.
4 Place the flour, margarine, salt, and xanthan gum in a bowl, and rub together until you have the consistency of fine breadcrumbs. Add the baking powder, eggs, sage, cheese, milk, and roasted garlic paste, and mix together to form a dough.
5 Dust a work surface with cornstarch and gently roll the dough out to about ½-inch (1 cm) thick. Using a 2-inch (5 cm) plain cookie cutter, stamp out 10–12 biscuits. Place on the baking sheets, brush with milk, and bake for 10–15 minutes.
6 Once baked, remove from the oven, and cool on a wire rack.
7 Cut in half, and spread with salted butter to serve.
To freeze: Wrap well and freeze in an airtight container. The biscuits will dry out slightly after freezing, so once defrosted, sprinkle with a little water, and then warm them through in a preheated oven at 400˚F (200˚C) for 5 minutes before serving.
To store: The biscuits will keep for 2–3 days stored in an airtight container. They will dry out slightly after storing, so sprinkle with a little water, and then warm them through in a preheated oven at 400˚F (200˚C) for 5 minutes before serving.
Makes 10–12 biscuits.
BUY THIS BOOKExcerpted from Gluten-Free Baking by Phil Vickery Copyright © 2011 by Phil Vickery. P hotography by Tara Fisher . Excerpted by permission of Firefly Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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