Description
Fluffy biscuits filled with sweet peaches and savory basil and brushed with a basil, honey glaze, a perfect breakfast to binge all day on the weekends.
Ingredients
Scale
- Biscuits
- 1 1/2 cups brown rice flour
- 1 cup almond flour
- 2 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp corn starch
- 2 tsp cinnamon
- 5 tbsp butter, chilled
- 1 cup almond milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 3 tbsp honey
- 2 peaches, pitted and finely diced
- 1/4 cup basil, finely chopped
- Glaze
- 3 tbsp butter
- 1/4 cup basil
- 2 tbsp honey
Instructions
- Preheat the oven to 350 degrees. In a large bowl, whisk together the brown rice flour, almond flour, salt, baking powder, baking soda, corn starch and cinnamon until fully mixed.
- Slice the butter into small pieces and crumble into the flour mixture until it’s fully mixed in. It’s easiest with a pastry cutter but I just use my hand. It should look kind of like slightly wet sand when it’s ready.
- In a small bowl, whisk together the almond milk, apple cider vinegar, vanilla extract, and honey. Make a well in the middle of the flour mix and pour in the wet ingredients. Add the basil and peaches to the middle as well and fold with a spatula until all the ingredients are evenly mixed. Be careful not to over mix.
- Scoop the batter out 1/4 cup at a time onto a greased baking sheet. Repeat until the batter is done and place in the oven. Bake for 10 minutes or until you can pull a toothpick out clean.
- While the biscuits are baking make the glaze. Melt the butter in a small sauce pan. Add the basil to the pan and cook in the butter for about 5 minutes until. Then add in the honey and whisk until it thickens like a glaze.
- When the biscuits are done cooking, remove from the oven and brush the glaze on there. Place back in the oven for 2 minutes.
Notes
*This recipe can be easily made Vegan by using either vegan butter or coconut oil in place of butter for both the biscuits and the glaze. For whatever you use for the biscuits make sure it’s cold.
*If you’re not vegan or lactose intolerant feel free to use buttermilk here instead of the almond milk and vinegar.