I know this may sound confusing, but I feel like a significant portion of my recipe inspiration occurs when I have mountains of homework to do. Something about spending time in the kitchen relieves stress and distracts me from all the essays that need writing and tests that need to be studied for.
Kitchen-procrastination is my middle name.
So these amazing biscuits are what I made in the thick of writing a miserable essay for my English class. I work best in little one-hour segments, so all day Saturday was spent alternating between cooking and writing and walking the dog and writing and getting a coffee and writing and cooking some more and writing. The essay was due Saturday at midnight. I turned it in at 11:41 pm. I suppose this is a common experience for anyone who has been in high school.
But back to the biscuits. These are what sustained me in my toils. I had them for breakfast, lunch, snack, and dessert after dinner. Probably not the healthiest way to eat, but hey, I mean it's not like that's all I ate.
This recipe is super easy. Just mix up your ingredients, shape your dough, and bake up the lovely biscuits. You can poach your eggs while the biscuits are in the oven. And let me tell you, if you've never poached an egg before, from a newbie egg-poacher: poaching eggs is really fun and easy. Give it a try.
You probably don't want to eat half a dozen of these in one day like I did, but you certainly don't need to feel bad about treating yourself to a few gluten-free carbs. With the protein of the eggs and all the nutrition in the arugula, you have yourself a very well-rounded meal!
Soft and flaky--steaming hot--eggy goodness oozing down the sides. It's a breakfast miracle, you guys.
Annnd you don't have to just serve them for breakfast. They make a lovely teatime snack with avocado, hummus, and corned beef. Ohh yum!!
Garlic Oregano Biscuits with Poached Eggs and Arugula
Yield: 12 biscuits
- 1 cup brown rice flour
- 1/2 cup sweet rice flour
- 1/2 cup tapioca flour
- 1 T baking powder
- 1/2 tsp salt
- 1 tsp dried oregano + extra for garnish
- 1 stick cold butter
- 1/2 tsp minced garlic
- 1/2 cup almond milk + 2-4 tablespoons
- 1 egg
Preheat oven to 400 degrees.
In a medium-sized bowl, combine flours, baking powder, salt, and oregano. Cut the butter into the dry ingredients with a pastry cutter until it’s in pea-sized bits.
In a small bowl (I actually just use the measuring cup to mix this part), whisk together 1/2 cup almond milk, garlic, and the egg. Add the wet ingredients to the dry and mix until you have a nice ball of dough.
On a floured surface, flatten the dough into a 1.5 inch thick rectangle. Slice into twelve equal rectangles and transfer to a parchment-lined cookie sheet. With the remaining almond milk, brush the tops of each biscuit and sprinkle with dried oregano.
Bake at 400 degrees for 20-22 min until light golden.
Here’s a super helpful tutorial on how to poach an egg, if you’ve never done that before.