Recipe for Herbed Biscuits
These fluffy, aromatic biscuits are simple to make. Try them dunked in a nice minestrone soup with a simple green salad. The magic of creating something warm, soft, and deeply satisfying out of so many ingredients is truly rewarding.
Preparation time: 10 minutes
Cook time: 10–12 minutes
Yield: 8 biscuits
1 cup unbleached white flour
1 cup whole-wheat or whole-spelt flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried sage
2/3 cup unsweetened plain soymilk
1 tablespoon agave nectar
1/3 cup canola or sunflower seed oil
Preheat the oven to 425 degrees. Prepare a baking sheet by covering it with a layer of parchment paper.
In a large mixing bowl, combine the flours, baking powder, salt, and herbs, stirring well.
In a medium mixing bowl whisk together the soymilk, agave nectar, and oil.
Mix the wet ingredients into the flour and stir until just combined.
Scoop biscuit batter with a 1/4-cup measuring cup and drop onto the baking sheet. Be sure to leave at least 1 inch between each biscuit.
Bake for 10 to 12 minutes, or until the biscuits are slightly browned and a toothpick inserted in the center of a biscuit comes out clean.
Per serving: Calories 206 (90 from Fat); Fat 10g (Saturated 1g); Cholesterol 0mg; Sodium 485mg; Carbohydrate 26g (Dietary Fiber 2g); Protein 4g.