Sage Biscuits

   This biscuit recipe was originally created with oat bran replacing wheat flour long before anyone was talking about gluten-free anything (outside of a clinic) because I knew that wheat did not agree with me. The herbs and seasoning made it a hit with nearly everyone. This was during the oat bran craze and people were willing to try anything once.
   It surfaced a couple of days ago while I was digging through the recipe box for something else and the next thing I was in the kitchen converting flours and mixing a half batch to see what would happen. These are very savory biscuits from which you can create a breakfast sandwich or serve with soup, stew, or even the holiday dinner.

Sage Biscuits

Sage Biscuits

Ingredients:
1 cup brown rice flour
1/2 cup amaranth flour
1/4 cup tapioca flour
1/4 cup coconut flour
1/4 cup potato flour
1 teaspoon Xanthan gum
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon ground sage
1 teaspoon zatter green or 1 teaspoon ground thyme
    (zatter is a Middle Eastern mixture of thyme, toasted sesame, and salt)
1/8 teaspoon ground black pepper

1/4 cup cooking oil (canola)
3 egg whites
   or 1 whole egg + 1 white
   or equivalent egg product
   or reconstituted dry egg white
1 cup milk, dairy, soy, or nut

Directions:
   Preheat the oven to 350*F and prepare 12 Texas size muffin cups with cooking spray or oil.

   Sift all of the dry ingredients except the sage and thyme together into a medium size bowl. Add the sage and thyme. Stir the mixture with a whisk or spoon to be sure all of the ingredients are thoroughly blended.

   Whisk the egg and oil together. Add the milk and blend well. Add the liquid mixture to the dry ingredients and stir until all of the flour is worked in and the liquids are well distributed. Work it with a spoon for a minute or so until it forms cohesive dough. At this point it could be rolled out as topping for a pot pie or patted into biscuits. I prefer to divide the dough between 12 cups of Texas sized muffin pans.

   Bake them at 350*F for about 20 minutes (your oven may bake differently – keep an eye on them) until the bottoms are lightly brown, they will only be very lightly colored on top. Allow them to cool a bit before turning them out on a rack.

Note: Rita and I focus intently on the nutrition profile of everything that we cook. You may notice that white flours seldom make an appearance in our recipes and I am working on getting them out of the pantry all together. Each flour in the recipe has been justified nutritionally. Just two tablespoons of coconut flour provide six grams of fiber. And did you know that potato flour (not potato starch) in three tablespoons has a whopping 35% of the standard daily vitamin recommendation; and 10% of vitamin C? It also adds fluffiness to balance other flours that are denser in nature.

Mom

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