At Bob’s Red Mill, we mill a lot of unusual things into flour. One of these rather unusual flours is our Green Pea Flour. I bet you didn’t even know we carried that, did you? It always intrigues foodies, but no one knows quite what to do with it. Our Packaging Content Manager Michelle is a culinary adventurer. She’s always cooking up creative foods to share with her friends and family. Ever since Michelle, author of Je Mange la Ville, started here a couple of years back, she’s been curious about our green pea flour. She took some home and tackled it. The result? These crispy, delightful little crackers. When they were in development, she brought some into the office- let me just say, they disappeared quickly! We think you’ll enjoy them, too. If green pea flour is hard to come by, and in all likelihood it is, you can find it on our site or Amazon.com.

Pea, Parmesan & Rosemary Crackers

•     1/2 cup Green Pea Flour
•     1-1/2 cups Unbleached White Flour
•     1 tsp Garlic Powder
•     1 tsp Kosher Salt, plus a bit more for sprinkling
•     1/2 tsp Black Pepper
•     1/4 cup grated Parmesan Cheese
•     2 tsp chopped, fresh Rosemary leaves
•     1/4 cup + 1 Tbsp Olive Oil
•     2 Tbsp frozen Spinach, defrosted, drained
•     1/2 cup Water

Directions

Step 1

Mix the pea flour, white flour, garlic powder, salt, pepper, cheese and rosemary leaves together in a large bowl. Add the olive oil and combine with a whisk or fork.

Step 2

Put the spinach and water in a blender. Process until smooth.

Step 3

Add almost all of the spinach-water mixture and using a wooden spoon and then your hand, mix until a dough ball comes together. You may need a little more liquid, if so, add reserved spinach-water mixture and combine into a smooth dough. Divide into 2 balls of dough.

Step 4

Preheat oven to 375°F. Roll out each ball of dough on a sheet of parchment paper. Use a pizza or pastry cutter (with decorative edges) to cut dough into rectangles (or whatever shape you’d like). Use a fork to prick 2-3 sets of hole in each cracker. This will prevent the dough from poofing up in the oven. You do not have to spread out crackers – they can stay as-is on the parchment.

Step 5

Sprinkle crackers with a little extra salt and bake for about 20-25 minutes, rotating baking sheets halfway through cooking time. Keep an eye on them so that they don’t get too dark. They should still be green, but with golden spots. The parmesan will also get a little toasted.

Step 6

Let cool before eating. They will continue to crisp up as they cool.

Makes about 40 crackers.

If you resolved to have a healthier, happier 2013, consider adding some (or all) of these nutritional powerhouses to your diet. For recipe inspiration, check out our recipe collection on our website.

1. Flaxseed Meal: Flaxseeds are packed with omega-3 fatty acids, delivering a whopping 2400 milligrams in each 2 Tbsp serving of Flaxseed Meal. Ground flax also delivers 4 grams of fiber and 3 grams of protein per serving. Seeds should be ground to reap the benefits of flax, however, whole seeds make a wonderful addition to breads and other baked goods. Bonus: Flaxseed Meal makes a great egg substitute in most baking. See below for directions.
   
   

   Flaxseeds and Flaxseed Meal

2. Hemp Seed: Like flax, hemp seeds are chock full of omega-3 fatty acids, delivering 880 milligrams in each 2 Tbsp serving. Unlike flax, these seeds do not need to be ground to enjoy their nutritional punch. Hemp seeds are creamy and nut-like in texture and flavor. Larger than a sesame seed, but smaller than a sunflower seed, these little babies are a great addition to hot cereal, salads and baked goods. A 2 Tbsp serving will deliver 5 grams of protein, making them a perfect addition to breakfast or a post-exercise snack. Bonus: Hemp is a complete protein! This makes it ideal for vegetarian and vegan diets.
   
   

   Hemp Seeds

3. Chia Seed: Chia is the darling of nutritionists these days and it’s easy to see why. Like flax and hemp, chia is a wonderful source of omega-3 fatty acids, fiber and protein. Each 1 Tbsp serving delivers 2900 milligrams of omega-3, 5 grams of fiber and 3 grams of protein. Chia does not need to be ground to enjoy its health benefits, but some people find it easier to digest chia gel. See below for making chia gel. The seeds can be added to hot cereal, baked goods, smoothies and all sorts of wonderful dishes. Bonus: The fiber in chia has the ability to thicken, making it ideal for refrigerator jam, thickening sauces or using as an egg in baking.
   
   

   Chia seeds

4. Almond Meal: Almonds are notoriously healthy nuts providing a good amount of manganese and vitamin E, as well as a healthy serving of monounsaturated fats in each 1/4 cup serving. Not only do almonds have a healthy boost of protein, they are also very low in carbohydrates. Eating whole almonds is terrific, but did you know that adding almond meal to your baking and cooking can bring the health benefits of almonds to your diet, as well as cutting back on carbohydrate consumption? Replacing 1/4 cup of white flour in your baking with almond meal will add wonderful texture and flavor and reduce the carbohydrate load. These days, baked goods using exclusively almond meal can be found all over the web for those that need to watch their sugars. Bonus: Almond meal makes a great coating for fish and chicken in place of flour or cornmeal.
   
   
5. Coconut Flour: Once consigned to the category of nutritional no-no’s, coconut has seen a resurgence in popularity due to new studies that have found it to be a highly nutritious food. While everything made from coconut may not be good for you, some coconut products are very good for you. Coconut flour is one of these mind-bogglingly nutritious foods. A single 2 Tbsp serving of coconut flour delivers 5 grams of fiber! The light flavor allows coconut flour to blend seamlessly into sweet or savory baked goods. Like almond meal, coconut flour has a low carbohydrate load, making it ideal for people who must manage their carbohydrate intake. Coconut flour is gaining in popularity, but it is still a tricky flour to bake with. We recommend starting with some recipes to get the hang of it, as it requires an unusual amount of liquid to balance out the high amount of fiber. Adding 2 Tbsp to a protein rich smoothie is a great way to get a little more fiber into your diet. Bonus: Like almond meal, coconut flour also makes a wonderful coating for chicken, fish or other proteins in place of regular flour or cornmeal.

What super foods would you add to this list?

Using Flaxseed Meal as an Egg Replacement:

Flaxseed meal makes a great egg replacement for muffins, quick breads and other baked goods with a heartier texture. It does not work as well for recipes with a lighter texture such as a white cake or sugar cookies (it will likely work, but the texture will be different and some visual appeal may be lost). It also does not work very well in egg-heavy dishes such as quiches, stratas and frittatas. Use this formula to substitute for one egg. Double for two eggs, triple for three eggs, and so on…

1 Tbsp Flaxseed Meal
3 Tbsp Water

Combine flaxseed meal and water and allow to sit for about 5 minutes. Add this ingredient to your recipe as you would the eggs.

Making Chia Gel:

2 Tbsp Chia Seed
1 cup Water

Combine chia seed and water and allow to sit for about 15 minutes.

Fifteen years ago this month, my husband and I were married. As the last in-law to join his family, I wanted to make a good impression at our first Christmas together with his side of the family. So I decided to bring a decadent dessert that I had never tried before. Bold move on my part, owing to the fact that I was not exactly seasoned in the kitchen. I chose to make an apple cheesecake torte and, to my surprise, it was an instant hit. So over the years, my apple cheesecake torte has come to be expected at our family holiday dinners. And I’m happy to oblige.

However, two years ago things changed. My son’s diagnosis of Celiac Disease put the brakes on the traditional shortbread crust that this recipe calls for. I remember the first few weeks of cooking and baking gluten free there was so much to learn and at times it felt overwhelming. The diagnosis came one week before Thanksgiving. That dinner was a blur as we were still learning what was safe to eat. But by the time Christmas dinner preparations began I was a bit more confident and ready to try to rework some of my past successes.  Imagine my delight when, on the shelves of my regular ol’ grocery store, I spied Bob’s Red Mill Gluten Free Shortbread Mix! It was exactly what I needed to easily bring back my torte.

Notice I said easily. That was so important for me back then. I didn’t have to spend time experimenting with different flour mixes, operating in a world that still had so many unfamiliar terms. It was already done for me, wrapped up in a Bob’s Red Mill package and all I had to do was simply bake. I think it was then that Bob’s Red Mill gained my loyalty. As far as my torte was concerned that Christmas, no one detected anything different. My reputation remained intact within the family and my gluten free life was off to a great start.

Apple Cheesecake Torte

Crust:

• One package Bob’s Red Mill Gluten Free Shortbread Cookie Mix
• 1-1/2 sticks Butter, softened
• 1 Egg Yolk
• 2 Tbsp Water

Filling:

• 8 ounce package Cream Cheese, softened
• 1/4 cup Sugar
• 1 tsp Vanilla
• 1 Egg
• 5-6 small Apples, peeled & thinly sliced
• 1/3 cup Sugar
• 1 Tbsp Cinnamon
• 1 tsp Lemon Juice

Directions:

Preheat oven to 450˚F. Line the bottom of an 8 inch springform pan with parchment paper and lightly grease the sides with cooking spray. Follow directions on Bob’s Red Mill Gluten Free Shortbread Cookie Mix packaging. You will be instructed to divide the dough. Press one half of the dough into the springform pan and half way up the sides. For filling, in mixing bowl beat cream cheese, 1/4 cup sugar, vanilla and egg. Pour over crust. In a small mixing bowl, combine sliced apples with sugar, lemon juice and cinnamon. Mix well. Pour apple mixture over top of cheese mixture. Using a spoon, push the crust down on the sides, even with the apples. Bake 10 minutes. Reduce heat to 400˚F, bake 20 – 25 minutes. Serve warm or refrigerate.

Heykidfoodie.com is a collaboration between Kid Foodie, a 10 year old food lover with Celiac Disease, and his mom. They started the blog to provide opportunities for Kid Foodie to enjoy fresh, delicious food and to inspire other kids and parents to expand their culinary horizons. Through videos, recipes and foodie field trips, they hope to show that kids can be excited about healthy foods even in spite of dietary restrictions.

These delightful little donuts come from Anna of Blondie’s Cakes and Things. We love them because they’re cute and delicious, of course, but also because they use coconut flour- a high fiber, gluten free flour. Don’t be scared of all of the eggs, coconut flour absorbs a lot of liquid and eggs allow the baked good to come out fluffy and delicate. Of herself and her blog, Anna writes, “I started my blog, Blondie’s Cakes, a few years ago just so I’d have a place to catalog all my kitchen exploits. By then it’s been years since I started hovering over the shoulders of my friend’s aunts and grandmas, taking notes and watching them taste taste taste, sneaking in my spoon or sticking my finger in the sauce when I could. All along I’ve been hoarding up the recipes for some distant day in the future when I could pull them out and share them with someone, and through my blog that “someone” has turned into my readers. Along the way I’ve started writing and taking pictures and I like that my blog is pushing me to keep trying new things. I hope I never stop learning.” Enjoy!

Mini Gluten Free Choco-Coco Donuts

makes ~3 dozen mini donuts
recipe adapted from Comfy Belly @ comfybelly.com

• 1/2 cup of Bob’s Red Mill Organic Coconut Flour
• 1/4 tsp Salt
• 1/4 tsp Baking Soda
• 1/4 tsp Baking Powder
• 3 Tbsp Bob’s Red Mill Carob Powder
• 6 Eggs
• 1/2 cup Honey
• 1 Tbsp Vanilla
• 1/2 cup Coconut Oil, slightly warmed
• 1 cup Powdered Sugar
• 3 Tbsp Cherry Juice, Milk or Amaretto

Special equipment: Baking pan with mini donut shapes, though you can also bake these into cupcakes if you like.

1. Preheat oven to 350°F.

2. Combine all ingredients (except for powdered sugar and juice) in a bowl and whisk either by hand or a mixer until completely blended. Scoop into a plastic zippy bag.

3. If your donut pan is non-stick you are good to go, otherwise lightly grease it with a bit of vegetable oil.

4. Snip the corner off of your plastic bag and pipe the batter into your donut mold, about 1/2 full if you want true donut shapes and 3/4 full if you don’t care so much and just want thicker donuts (I chose the latter route).

5. Bake for about 10 minutes, or until a toothpick comes out clean. If you have a regular donut size pan or if you’re making cupcakes, your baking time will double, so keep that in mind.

6. While the cupcakes are cooling, mix together the powdered sugar and your liquid of choice to make the icing. Once the cupcakes are cool, dunk them in and decorate as you like.

Note: These keep really well in a tightly sealed container in the fridge and get even more tender/moist by the 2nd day….if they last that long.

Hannukah Pakoras

My blog, Adventures with Nancy Rose, is about easy, plant-based recipes and about my culinary and creative adventures.  Pakoras, one of the most popular of Indian finger foods, are a favorite of mine when dining out, and I decided they were definitely worth learning how to make at home.  Turned out they’re really easy, delicious, and perfect for holiday entertaining.

I did a twist on potato latkes for the Hanukkah version (notice how pakora rhymes with menorah and hora?).  For Christmas, a bit of green kale with white cauliflower for texture and contrast are perfect when served with tamarind (red) and mint (green) chutneys.

These recipes can be modified to serve a small group or a crowd.  Better plan on making more than you think because they are fantastic!

Holiday Pakoras

Hanukkah version

Batter:

• 2 cups Bob’s Red Mill Garbanzo Flour
• 1½ Tbsp dried Crushed Red Pepper
• 1 Tbsp fresh ground Black Pepper
• 1 tsp Sea Salt
• ½ tsp Garam Masala
• 1 Tbsp Vegetable Oil
• Cold Water

Christmas Pakoras

Filling:

• ½ large White Onion, diced
• 2½ cups Baby Purple Potatoes, diced
• Vegetable Oil for frying

Dipping Sauce:

• 1 cup Low-Fat Plain Yogurt
• ½ tsp Sea Salt
• ½ tsp White Pepper
• 1 Scallion, minced

Christmas version

Batter:

• Same as above but add ½ cup chopped Cilantro

Filling:

• 3 cups Kale leaves, chopped into 1” x 1” pieces
• 2 cups Cauliflower, chopped into ¾” x ½” pieces

Dipping Sauces:

• Mint Chutney
• Tamarind Chutney

Make each pakora batter by sifting the listed ingredients (except the water) together.  Gradually add cold water and blend until it’s the consistency of pancake batter.

For Hanukkah, add the onions and potatoes to the batter and stir to coat.

For Christmas, add the kale and cauliflower to the batter and stir to coat.

Pour vegetable oil into a heavy, medium sized stock pot, and heat the oil until a drop of batter into the oil sizzles, about 5-7 minutes.

Fill a tablespoon or so with the battered veggies and carefully place it in the hot oil.  You should be able to fit at least 4 separate pakaros into the pot at the same time.  Fry them about 2-3 minutes per side until golden brown  and then remove them to a paper towel lined plate or pan.  Continue frying the remaining batter.

For Hanukkah, mix the dipping sauce ingredients together and serve with the hot Hanukkah pakoras.

For Christmas, if you’re ambitious you can make your own chutneys, or do like I do and get them from your favorite, local Indian restaurant, and serve with the hot Christmas pakoras.

These tasty treats make a great dessert for a party or a perfect gift for a gluten free friend. Thanks to Sarah of Daisy At Home for these lovely bars. Of her blog, Sarah writes, “Daisy At Home is a blog about life and cooking in Southern California. I love to use fresh, local, and seasonal ingredients while experimenting in my kitchen.”

Gluten-Free Holiday Bars
makes 16 bars

• 3/4 cup Bob’s Red Mill Gluten-Free All Purpose Baking Flour
• 3/4 cup Bob’s Red Mill Gluten-Free Rolled Oats
• 1/4 cup Brown Sugar
• 1/4 cup chilled Unsalted Butter, cut into 1/2-inch cubes
• 1/4 tsp Salt
• 2-4 Tbsp Cold Water
• 1-1/2 cups Fruit Preserves (I used Apricot)
• 1/2 cup Hazelnuts, roughly chopped*
• 1/4 cup Slivered Almonds*
• 1/4 cup dried Cranberries

1. Preheat oven to 350°F.
2. In the bowl of a food processor, combine the flour, oats, brown sugar, butter and salt and pulse until the mixture resembles a coarse meal.
3. With the food processor running, add 1 tablespoon of the water at a time until the mixture forms a dough and holds together.
4. Press the dough into a greased 8×8 baking dish and bake for 20 minutes, or until lightly golden brown and set.
5. Spread the fruit preserves onto the crust and sprinkle with the nuts and cranberries.
6. Return dish to the oven and bake an additional 10 minutes.
7. Cool slightly and cut into bars.

*Make sure to purchase nuts that are not processed in a facility that also processes gluten products.

With the excess of Thanksgiving behind us, a simple and easy meal for Meatless Mondays seems like the perfect thing to end a long post-holiday Monday. I think I’ve shared this recipe before, but I wanted to break it out again because it is so easy and delicious. The oat groats and barley add to the creaminess of the soup, but you could substitute other grains (like brown rice, wild rice, steel cut oats, pearl barley, etc.) if these two are not handy or you want to make a gluten free version. Serve this with a refreshing green salad and crusty whole grain bread for a complete meal that is sure to comfort you after an exhausting day. Save time by soaking the grains overnight or cooking them in the crock pot while you’re at work.

Creamy Mushrooms & Grains Soup

• 1 Salt & Pepper to taste
• 1 cup  Whole Oat Groats
• 1 cup Whole Hull-less Barley
• 6 cups Water
• 3 cups Milk (any kind)
• 1/4 cup Sherry
• 1/4 cup Soy Sauce or Tamari
• 2 tsp Paprika
• 1 Tbsp Parsley Flakes
• 3 cups Mushrooms, sliced (any type)
• 1 small Leek, sliced

Directions

Combine oat groats and barley with water and bring to boil. Turn heat down, cover and simmer for 45 minutes. Add milk, soy sauce, sherry, spices and vegetables to cooked grains and bring to boil. Turn down heat, cover and simmer for 30 minutes. Serve with your favorite bread and enjoy!

Makes 8 servings.

This colorful, healthy side dish comes from Tina of Scaling Back. This is gluten free and vegan/vegetarian friendly. Scaling Back focuses on mindful living while eating well. With beautiful recipes and stunning photography, we adore Scaling Back and think you will too!

The holidays bring along with it lots of opportunity to indulge but it’s nice to have options for lighter fare to keep things in check.  Rich earthy mushrooms, sweet butternut squash and tart pomegranates pair deliciously with the nutty flavor of millet.  Millet is gluten-free so it’s a great alternative if you are cooking for someone that is gluten intolerant.  Serve this for a healthy modern take on your usual stuffing, it might just start a new family tradition.

Millet pilaf with roasted butternut squash, mushrooms and pomegranate

Serves 4-6

Ingredients:

• 1 cup Millet
• 2 Tbsp Olive Oil, divided
• 1 medium Butternut Squash
• 2 Tbsp chopped fresh Sage
• 1 pound Cremini Mushrooms, sliced (any mixture of mushrooms would work)
• 1 cup Pomegranate Seeds
• 1/3  cup roasted Pistachios
• 1 Tbsp Balsamic Vinegar
• ¼ cup chopped Italian Parsley

Method:

Pre-heat oven to 375°F.  Place squash on a baking sheet, sprinkle with the  sage and toss with 2 teaspoons of the olive oil and season with salt and pepper.  Roast, stirring once or twice until tender 15-20 minutes.

On a separate baking sheet, toss the mushrooms with 2 teaspoons olive oil and season with salt and pepper.  Spread the mushrooms in a single layer and roast for 10 minutes.

To prepare the millet bring 1 quart of water to a boil.  Season the water generously with salt as you would for cooking pasta.  Add the millet and cook for 13 minutes.  Drain the millet into a fine sieve and then place the sieve back over the pot and let steam for an additional 10 minutes until fluffy and dry.

Place the millet in a large bowl and add the squash, mushrooms, parsley and pomegranate, drizzle the balsamic and remaining tablespoon of olive oil over the top and toss gently to combine.  Sprinkle the pistachios over the top and serve.

A fun, festive appetizer for Thanksgiving or your next holiday gathering. This dish is simple to prepare once you have the beans cooked. To save time, cook the beans ahead the day before. Freeze cooked cranberry beans in appropriate portions and keep the other ingredients on hand for a quick appetizer for impromptu gatherings.

Cranberry Bean Brushcetta with Goat Cheese and Crispy Shallots
serves 12-14 as an appetizer

• 8 oz dried Bob’s Red Mill Cranberry Beans (about 1 ⅓ cups)
• 1 loaf French Bread or other open crumbed crusty white bread
• 6 oz plain Chevre
• 4-5 large Shallots
• Olive Oil
• 2 good sized sprigs Rosemary plus 2-3 Tbsp chopped for garnish
• Sea Salt to taste
• fresh cracked Black Pepper to taste

Soak and cook the beans as directed on the package, adding a pinch of salt and the rosemary
sprigs to the cooking pot. Once the beans are very tender, drain them–removing the rosemary-
-and set aside. Salt well, or to taste. (Quick tip: if you forget to soak the beans overnight or
don’t have time, bring them to a boil in the soaking water, let sit for an hour or more, drain, then
proceed as directed.)

Preheat the oven to 350ºF.

Slice the shallots into thin rounds (no more than ⅛” thick) and separate the layers from each
other by gently rubbing the slices between your fingers, forming indiviual rings. In a small skillet
over high heat, pour just enough olive oil to coat the bottom of the pan, and heat until a shallot
dropped in starts to sizzle immediately. Toss the shallots into the pan and stir to coat evenly in
the oil. Leave the heat on medium-high, and toss the shallots frequently until most of them are
turning a nice golden brown and starting to crisp up. Remove the shallots to a paper towel lined
plate and set aside. Reserve the oil.

Slice the bread into ¼” rounds (if using a style of loaf other than a baguette cut each slice in half
as well). You want enough slices for each person to have at least one, plus extras. Using the
remaining shallot oil, lightly dab each slice with a pastry brush. Place each slice on an unlined
baking sheet and toast in the oven just until lightly golden brown. Don’t over toast them or they’ll
become too hard after the second toast.

Onto each slice of toast, pile up about 1 ½ to 2 Tbsp of beans. Top with a few crumbles of the
goat cheese. Put back into the oven for a few minutes until the cheese has started to soften and
melt. Take the slices out and onto each one sprinkle a pinch each of fried shallots and chopped
rosemary. Sprinkle everything with a pinch of sea salt and a pinch of fresh ground black pepper
and serve, either warm or at room temp.

Venessa Goldberg is a trained pastry chef turned blogger, feeding her small family from their fly-by-the-seat-of-your-pants urban farm. She’s also a mobile food entrepreneur, working to bring fresh and sustainable food into every community. Along with a background in more classical arts, she brings all these aspects to the table well spiced. Find more recipes from Vanessa at Kernels and Seeds.

These scrumptious and festive biscuits from Farihah of Spices Bites are just the thing to mix up your Thanksgiving table. If you don’t have blue cornmeal handy, a medium grind yellow cornmeal will work just fine. A love of food, pure and simple, is the motivation behind Spice’s Bites. Whether it’s through sharing recipes, restaurant reviews, travel re-caps, or random musings, Spice’s Bites is how blogger Farihah Ali (aka Spiceaholic) shares the different and delicious ways that food impacts her life. Farihah lives in Atlanta, GA with her husband (aka Mr. Spice) and Chloe, their crazy cat.

White Cheddar Herb Blue Cornmeal Biscuits

Substituting olive oil for butter and Greek yogurt in place of milk puts a healthy spin on these biscuits, which feature Bob’s Red Mill Blue Cornmeal.  Finely shredded white cheddar and fresh sage and rosemary pump up the flavor to make these biscuits the perfect Thanksgiving side dish.

Makes 8 biscuits

Ingredients

• 3/4 cup White Flour
• 1/4 cup Bob’s Red Mill Blue Cornmeal
• 1-1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 tsp Sugar
• 1 oz White Cheddar, finely shredded
• 1 tsp fresh Sage, finely chopped
• 1/2 tsp fresh Rosemary, finely chopped
• 1- 5.3-oz container Non-Fat Greek Yogurt
• 4 Tbsp Olive Oil

Preparation

1.  Preheat oven to 425°F.  Line baking sheet with parchment paper or baking mat.

2.  Using a fork, combine flour, blue cornmeal, baking powder, salt, and sugar in a large mixing bowl.

3.  Add shredded cheese and herbs, making sure to incorporate into the flour mixture.

4.  Take the container of Greek yogurt and carefully add the olive oil directly into it. Carefully stir to combine the oil and yogurt, then add to the flour mixture.  Mix together until you have a sticky dough.  At this point you may need to use your hands to combine everything together.

5.  Using your hands, divide dough into fourths.  Now divide each fourth into half, so you end up with 8 portions of dough.  You can either drop the dough as is onto the baking sheet or gently form a “biscuit” shape and then place on baking sheet.

6.  Bake biscuits for 11-13 minutes.  You should be able to smell the herbs.  Then try not to burn your fingers and mouth eating a biscuit fresh from the oven.

7.  Enjoy!