Category: Breakfast

Gluten Free Garlic and Herb Biscuits

This biscuit recipe is very easy to make even for the inexperienced baker.

Gluten Free Garlic and Herb Biscuits

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Prep Time 10 mins
Cook Time 50 mins
Course Breakfast
Cuisine American
Servings 10

Equipment

  • Measuring spoon
  • Measuring cup
  • Pastry cutter or fork
  • Sheet pan
  • Parchment paper
  • Rolling Pin
  • Biscuit cutter
  • Silicone brush

Ingredients
  

Biscuits

  • 2 cups GF flour see below
  • 6 TBSP grass fed butter cubed and cold⠀
  • ¾ TBSP milk I used unsweetened almond milk⠀
  • 1 tsp xantham gun omit if the flour you use has it⠀
  • 1 tsp sea salt⠀
  • 1 tsp baking powder ⠀
  • ½ tsp baking soda⠀
  • ½ tsp garlic powder⠀
  • 1 TBSP fresh minced or 1 tsp dried parsley and rosemary⠀
  • 1 TBSP grass fed butter + 1/2 TBSP milk⠀

Flour Blend

  • 1 cup white rice flour
  • ½ cup potato starch
  • ½ cup tapioca flour
  • 1 tsp xanthan gum

Instructions
 

  • In a bowl mix together all the dry ingredients. ⠀
  • Add in cubed butter and mix in with two forks or a pastry cutter until you have coarse crumbs. ⠀
  • Mix in 3/4 cup of milk and combine. If the dough looks dry add a tablespoon of milk to moisten. ⠀
  • Put the dough on a floured surface and form a rectangle. Fold into thirds then flatten into a rectangle that’s about 1/2 - 3/4 inch thick. ⠀
  • With a 2-2 1/2-inch biscuit cutter cut the dough and place biscuits on a prepared sheet pan. ⠀
  • Re-roll scraps as needed to make more. You can make them as thick or thin as you like. The dough makes 10-12 thin and 6 thick. ⠀
  • Refrigerate the dough for at least 30 minutes. When ready to bake preheat the oven to 425. ⠀
  • Brush the top of the biscuits with butter and milk. Bake for 15 minutes if thin or 20 minutes of thick.
  • Once done baking brush more melted butter and serve.

Notes

This is easy to make dairy free or vegan by using ghee or coconut oil. They may come out more like drop biscuits but still delicious.
Don’t skip the xanthan gum. I tried making this without it and it makes a big difference.
When cubing the butter and rolling the dough either run your hands under cold water or have a bowl of ice water nearby to cool your hands down. Your hands are naturally warm and could melt the butter.
Keyword baked goods, biscuits, gluten free, gluten free biscuits, herb and garlic, herb and garlic biscuit

Chorizo Hash Brown Casserole

 I came up with this because we bought a lot of eggs and breakfast for us is often the hardest meal to cook every morning. This is a very versatile recipe as you can add any protein or vegetable of your choice. ⠀

Chorizo Hash Brown Casserole

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Prep Time 10 mins
Cook Time 45 mins
Course Breakfast
Cuisine American
Servings 8

Equipment

  • Cutting board
  • Knife
  • Mixing bowl
  • Measuring spoon
  • Skillet
  • Wooden spoon
  • Can opener
  • Baking dish

Ingredients
  

  • 12-14 eggs⠀
  • 2 TBSP milk dairy free⠀
  • 2 TBSP oil or melted butter⠀
  • 1 tsp garlic powder⠀
  • 1 tsp cumin powder⠀
  • 1 small onion diced⠀
  • Pinch of salt⠀
  • 1 can whole green chilies or 1 bell pepper chopped⠀
  • ½ bunch kale chopped⠀
  • ½ lbs chorizo⠀
  • 1 lbs pork Italian sausage⠀
  • 1 package frozen hash browns thawed

Instructions
 

  • Preheat oven to 450F. ⠀
  • In a bowl mix hash browns with oil and salt. ⠀
  • Press thawed hash browns into the bottom of the and bake for 15 minutes. ⠀
  • In a pan on medium high heat add chorizo and sausage. Once broken up and about halfway cooked add onions, kale and pepper.
  • In a bowl mix eggs, milk, cumin and garlic powder. ⠀
  • Once sausage and veggies are cooked add contents of the skillet to the egg mixture to incorporate then add to the hash brown layer. ⠀
  • Lower oven temperate to 350F and bake for 25 minutes or until there is no jiggle. ⠀
  • Remove and serve while hot. This can yield 8-10 servings. ⠀
  • Leftovers can be saved in the fridge for up to 5 days or frozen.

Notes

Leftovers can be saved in the fridge for up to 5 days or frozen.
Keyword breakfast, breakfast casserole, casserole, chorizo, gluten free, grain free, hash brown, kale, whole30

Dutch Baby

Dutch Baby

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Prep Time 10 mins
Cook Time 15 mins
Course Breakfast
Cuisine American
Servings 2

Equipment

  • Whisk
  • Medium bowl
  • Skillet
  • Measuring spoon
  • Oven mitt

Ingredients
  

  • 2 eggs
  • ½ cup gluten free all-purpose flour
  • ½ cup dairy free milk
  • ⅛ tsp fine sea salt
  • 4 TBSP butter
  • ½ a large lemon or 1 small lemon
  • powdered sugar and berries for serving if desired .

Instructions
 

  • Preheat oven to 450 with an oven safe skillet (stainless steal or cast iron)
  • In a bowl mix together milk, eggs, salt and flour. Make sure there are no lumps. The batter should smooth and pourable.
  • Once oven is preheated remove the skillet with an oven mitt and swirl the butter in the pan.
  • Once melted quickly add the batter to the skillet then back in the oven for 13-15 minutes or until puffed and golden brown.
  • Remove from the oven and squeeze the pancake with lemon. Remove from the pan and serve with powdered sugar and berries if desired.

Notes

Use ghee or coconut oil instead of butter to make vegan or paleo.
Keyword breakfast, dutch baby, gluten free, pancake