Garlic, Rosemary and Parmesan Biscuits | Egg Free

Garlic, Rosemary and Parmesan Biscuits

These are great, quick biscuits when you need something in a rush. Visitors? A hoard of teenagers landing on you? Or on your own and needing something to spark up your day? These are the biscuits for you. They are a little salty, a lot parmesan-y, and incredibly morish.

Similar recipes include Bran Butter Biscuits, Tahini Biscuits, Aussie Scones, and Griddle Scones.

Browse all of our Biscuits, and take to time to explore our Early Summer recipes.

Garlic, Rosemary and Parmesan Biscuits

Garlic, Rosemary and Parmesan Biscuits

makes around 30 biscuits

250g butter at room temp
0.5 cup parmesan cheese, finely grated
2 large garlic cloves, minced or chopped finely
2 large Tblspn rosemary needles, roughly chopped
1 Tblspn cream or sour cream
1 Tblspn chickpea flour
1.5 cups plain flour (or 0.5 cups wholemeal flour and 1 cup plain flour)
0.5 cup self raising flour
pinch baking powder (optional)
sea salt and black pepper

Preheat the oven to 180C and line 2 or 3 baking trays with baking paper.

Add the butter, parmesan, garlic and rosemary to a food processor and blend until light and fluffy.

Add the flours, cream and baking powder and process until well mixed. Add 0.5 – 1 tspn water or milk if it seems a little dry. Avoid making it too wet – it should be easy to handle without being too sticky.

Roll 2 – 3 tspn of the mixture into a ball and place onto an oven tray, making an indent with your thumb. Sprinkle sea salt and black pepper over the top.

Bake for 15 – 20 mins or until light golden. Leave on the trays for 5 mins and then cool on wire racks.

Perfect served on a cheese platter, or served with a green salad, or nibbled as they are for an afternoon snack.

recipe notes and alternatives
Add some grated lemon or lime rind.

Feel free to use other herbs too. Parsley and basil work well too.

Replace all of the plain flour with wholemeal flour.



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