There’s nothing better than a warm biscuit or scone with a cup of tea. And they’re only improved by the addition of berries, chocolate, or herbs. This recipe is a play on my classic biscuit recipe, but I have shaped them like a cinnamon bun and used a super tasty herb spread instead of sweet filling. I like to serve these with a salad or a bowl of soup. They’re flavorful enough to enjoy on their own but also compliment a savory dish quite well. In a hurry, I just break one open and drizzle a little honey on it.
Free from peanuts, nuts, dairy, egg, soy, fish, shellfish
Alternatives: Use a premixed gluten-free flour mix such as Bob’s Red Mill or Enjoy Life
2 1/4 cups all purpose flour
1/4 tsp salt
1 heaping tbsp. powdered sugar
3 tbsp. baking powder
1/3 cup + 2 tbsp. olive oil
3/4 + 1 tbsp. cold water
1 cup loose basil leaves
1 cup loose parsley leaves
1 tbsp. maple syrup
Preheat the oven to 410F and line an 8 inch square cake pan with parchment paper.
Mix the flour, salt, sugar, and baking powder in a large mixing bowl. Drizzle 1/3 cup olive oil over the dry ingredients and fluff with a fork to coagulate the oil into little clumps. Make a well in the center and add the water. Mix until it forms a dough, then use your hands to kneed it (I just kneed it in the bowl) ten times to form layers that will become light and flaky while baking. Set the dough aside.
Add the basil, parsley, and 2 tbsp. of olive oil to a food processor and blend well. Add more olive oil to loosen if needed.
Roll the dough into a rectangle, about 6 inches wide by 12 inches long. Spread the herbs over the dough evenly. Roll the dough along the long edge. Slice into 3/4 inch thick rounds. Place the rounds face up in the pan and brush lightly with maple syrup. Bake for 15 minutes, or until the edges are nice and crispy.
Makes approx 12 - 14 rolls.