My herbs are growing so fast, I am in the garden nearly everyday picking and cooking with them. This is a photo of my parsley and oregano. They both wintered over in abundance!

Herbed Asiago Gluten Free Biscuits

1/4 Cup Butter Melted ( or butter substitute)

2 Teaspoons Freshly chopped Basil Leaves

3 Teaspoons Freshly Chopped Oregano Leaves

1 Tablespoon minced Garlic

1 Cup Gluten Free All-Purpose Flour

1 Tablespoon White Sugar

1 Tablespoon GF Baking Powder

1/2 Teaspoon Baking Soda

2 Cups Freshly Grated (additive free) Asiago Cheese (8 0z. package)

1/3 Cup Sweet Pure Butter Milk

1/2 Cup Egg Whites (I like to whisk the egg whites and butter milk together before adding to dry ingredients)

Melt butter and adding herbs and garlic, let this set to cool while you mix other ingredients. In mixing bowl whisk together all dry ingredients. Then add cheese, butter milk, egg whites, butter, herbs and garlic. Mix well making sure all dry ingredients are incorporated. Let batter set for 10- 15 minutes, or refrigerate if longer. When ready to bake, Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ Cup) drop biscuits onto greased non-stick 9 inch pan. Bake for 30- 35 minutes or until biscuits are browned around the edges. I can get about 10 biscuits out of this recipe.  As soon as you remove pan from oven butter top of biscuits and serve. Enjoy!!!

Please note: Dough should be just a bit thicker than cake batter. It will not run, but is very light and fluffy. You cannot roll this dough out and cut for biscuits.