Pesto Biscuits (V/GF)
Made with chickpea flour, these biscuits have an irresistible, nutty flavor that pairs perfectly with the pesto swirl.
Ingredients
Biscuits
- 1 1/4 cups gluten-free all purpose flour
- 1 cup chickpea (garbanzo bean) flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 4 tbsp coconut oil , room tempature
- 1 cup vegan buttermilk *see notes
- 1 tbsp nutritional yeast
- 1 tbsp flax seeds
- 1 tsp onion powder
- 1 tsp pink himalayan salt
- 1 tsp red pepper flakes
- 7 tbsp pesto
Pesto
- 3 cups fresh basil , moderately packed
- 1/3 cup pine nuts
- 1/4 cup olive oil + a little extra for greasing pan
- 2 large garlic cloves , peeled and chopped
- juice from one lemon
- 3/4 tsp salt
Instructions
Biscuits
-
Preheat oven to 400 degrees F and lightly oil a cast iron biscuit pan or a baking sheet with oil. Set aside.
-
Add both flours, baking powder, baking soda, salt and coconut oil to food processor.
-
Pulse a few times until fully mixed (should be a little crumbly). Add the remaining ingredients to the food processor and pulse until combined.
-
With a spoon, scoop biscuit batter (3 spoonfuls worth) and place on the cast iron biscuit pan or baking sheet.
-
With spoon or fingers, form dough to a smooth round form. If you're using a cast iron pan, just smooth out the top of the biscuits and make sure they're nicely packed in the biscuit molds.
-
Top each Biscuit with a spoonful of pesto. swirl the pesto with a spoon or knife to create a marbles look.
-
Bake for about 15-20 minutes (until golden brown on top).
-
Let cool slightly before serving and enjoy!
Pesto
-
Add the basil, pine nuts, olive oil, garlic, lemon juice and salt to a food processor and process until smooth. Store in the refrigerator until ready for use.
Recipe Notes
Notes:
-To make the flax-egg, mix together 1 tbsp ground flax seeds and 3 tbsp water. Let sit for 10 minutes before use.
-To make vegan buttermilk, mix together 1 cup almond milk and 1 tbsp fresh lemon juice or apple cider vinegar. Let sit for 5-10 minutes before use.