Ingredients
1½ cups buckwheat flour4 Tablespoons fresh parsley, finely chopped
2 Tablespoons fresh mint, finely chopped
1 Tablespoon pure honey
2 Tablespoons olive oil
1 egg, beaten
water (approx. 1-3 tsp)
Recipe makes: 20-24 servings
Instructions
Preheat oven to 400 degrees F.In a large bowl, stir buckwheat flour, parsley and mint leaves together until combined
In a small bowl, whisk together olive oil and honey.
Pour olive oil-honey mixture into the flour and stir. Add egg and stir until well combined.
Knead dough with hands to thoroughly mix the ingredients together. Add a teaspoon of water at a time to help the dough come together. This should take about 3-5 minutes.
Using a rolling pin, roll the dough out to approx. ¼" thick.
Cut into desired shapes with cookie dough cutter.
Place biscuits onto a nonstick baking sheet and bake for 15 minutes.
Notes
Store biscuits in an airtight container in the fridge to keep fresh.
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