Comments on: Chive & Parsley Cream Biscuits

By: Amy

Amy — Thu, 11 Oct 2012 03:48:09 +0000

@Jami, These are great biscuits. I haven’t adapted it – I’ve tried it with less starchy flours and they’re not as light and fluffy. The starch really helps. So, when I want a good biscuit I go for it.

By: Jami

Jami — Mon, 01 Oct 2012 22:18:55 +0000

I realize this is an older post, but I am looking for a good biscuit recipe. Do you still make these with your original all-purpose flour blend or have you adapted it to the less starchy blend you generally use now.

By: Amy

Amy — Sun, 04 Jul 2010 21:56:55 +0000

@Gabrielle, I've never used soya milk before but I have used 1% and it works but it's just a different biscuit. You'll have to play around with the recipe and see what you think. The cream adds a richness and tenderness that you might not get with the soya milk.

By: Gabrielle

Gabrielle — Sun, 04 Jul 2010 19:38:26 +0000

Hi Amy,
I’m wondering if I could replace the milk and cream with an alternative. Do you think soya milk would work? Also there is a soya milk powder and maybe that would thicken the soya milk so it’s more the consistency of cream. What would you suggest?
Thanks

By: Amy

Amy — Wed, 07 Oct 2009 02:21:49 +0000

Thanks for the feedback, Sandy. That blend is good for biscuits. I am learning, too, about different flours and some are better for other things. But those biscuits are just fabulous. So glad you enjoyed them!