Comments on: Chive & Parsley Cream Biscuits

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!

By: Sandy Gillett

Sandy Gillett — Wed, 07 Oct 2009 00:02:45 +0000

I made these this evening for our supper! You nailed it, absolutely right on! I used your flour blend, followed the recipe closely and they are perfect! Slightly crisp on the outside, tender on the inside, savory, buttery and a touch of salty. Perfectly divine! I am still getting accustomed to using GF flour blends and I am delighted with your blend and the way these wonderful biscuits came together, not sticky, not dry, not crumbly just perfect. You could win a bake off with these! Thank you for all you do.

By: Alta

Alta — Tue, 06 Oct 2009 20:13:23 +0000

I think the next big task is to create a gluten-free Texas breakfast with these babies – a delicious biscuits and gravy dish! That’s more than slightly indulgent, gluten-free or not, for sure!