A favorite part of the NYU Nutrition program was the time I spent in the kitchen. It was there that it really hit home that cooking and baking especially were scientific reactions. One just had to think about the end goal for taste and texture and combine ingredients to achieve them. Was I always perfect? hardly. Did I often end up with flour in my hair? always. Still, I too kmuch away from that course and whatever my addled brain couldn’t remember I knew was written in this $3000 collection of textbooks I amassed over the years. Like how to make biscuits: this is really about how to combine your ingredients. Once you get that, it dawns on you that it applies to everything i.e types of cookies etc.
Biscuits (or scones) are rustic lumps of deliciousness in my house. I do like the flaky, buttery versions too but I’m still perfecting those so stay tuned. These savory ones were born of my love for the taste of cheddar biscuits and my need to only use gluten-free flour. *P.S. I’m not celiac but I know I don’t respond well to regular flour (extreme fatigue, bloat, churlishness). Judge me freely. Here is how I did it:
1/2 cup GF muffin mix from Red Mill
3-4 tbsp unsalted butter (regular or coconut)
6 oz low fat yogurt ( I needed the probiotics but you can use tsp of vinegar mixed with 1/4 -1/2 cup almond milk; the acid is the key)
Pinch of sea salt
Pinch of Rosemary
Preheat your oven to 400 degrees and oil your muffin pan for 4 biscuits ( you can just use wax paper too).
Mix flour and butter thoroughly in a high speed mixer or blender ( my Ninja might be the best thing I’ve ever bought).
Add pinch of salt and rosemary to mixture and mix again. Taste to see if you like it.
Now add wet ingredients of yogurt or almond-vinegar mixture and blend all throughly.
Scoop lumps into your tin and bake for 18-20 mins until golden brown and knife comes out dry when you test.
Let cool for at least 5 minutes and then enjoy!
Did you try them? Please let me know what you thought!