Recipe- Gluten Free Garden Biscuits

this is a new one:

GARDEN BISCUITS

3 cups Gluten Free Baking Mix

1 bag of pre-made Salad (I like American)

2 cups cold water

1/2 pint of cherry tomatoes

1 tsp Pumpkin Seed Butter

1 tsp Becel Vegan Margarine

2 tbsp salt

1 tbsp Lawry Seasoning Salt

1 tsp Baking Soda

 

Take the pre-made salad, and blend with the water, add to the baking mix, mix until smooth and  the consistency of a tea biscuit dough. Then add pumpkin seed butter and margarine and mix well. Stir in the cherry tomatoes and baking soda. Drop by spoonful on a prepared baking sheet (i use gluten free pan spray) and then sprinkle salt and Lawrys on top. Bake at 400 for about 20 minutes or until a toothpick in the middle comes out clean.

Serving Idea– Warm a bowl of  soup (I used Cream of Celery) add some fresh tomatoes to the hot soup (semi poaching them) then top with a Garden Biscut and a dollop of margarine or organic sour cream. And BAMO! You have a fancy looking meal.

Ways to Jack It Up:  Toss some cheese in the mix, I like a shredded marble. Toss in some jalapenos and chipotle peppers for a e-spicy biscuit. Bake it in a brownie pan for a base for a delightful quiche.

until next time

– be a river with me

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