You’re probably wondering why the title says soup and biscuits when clearly the first picture you see is obviously a loaf of bread…There’s a story about that…it’s long and messy and it was even little painful. Lets just say I’m thankful I have this soup recipe. It works out every single time. I’ve been making it for years and years, and I was easily able to adapt it when my husband had to go gluten free. It’s dependable, delicious and I know you’ll love it! Gluten free or not! I think I’ve even come up with a great way to make it dairy free as well. I already use almond milk instead of dairy milk and this past week I made some using cashews and nutritional yeast. I don’t have it down completely yet, but I think it’ll be ready to share soon! I’m going to make another batch this week and I’ll be sure to share then!

Now for the biscuits….Remember that episode of Friends when Monica wanted the recipe for Phoebe’s Grandmother’s beloved chocolate chip cookies. She literally went crazy in the kitchen trying to recreate it and match the recipe, all to find out the recipe was literally the one on the back of the Nestle Tollhouse bag…Yeah, this recipe is kind of like that moment, haha. I totally can’t take credit for the the biscuits I’m about to share with you, but after the failed loaf of bread I decided to make them to go along with our soup so I thought I’d pass it along Since they paired so well together! So scroll on down for the recipes. If you’re not gluten free no worries just use regular flour. As for the biscuits just use your favorite biscuit recipe since the base of the recipe is pre-mixed. As for bread well my gluten free experiment totally failed and I’m still without a no fail homemade gluten free bread…one day I’ll get it! But, if you want a crusty regular bread recipe you can read mine here! Ps This soup is a favorite as well, and can totally be made gluten free!


1 TBSP of butter + 1/2 of a chopped onion

1/4 cup butter

1/4 gluten free flour

2 cups of milk – I prefer unsweetened almond milk for this. You can use whole milk, half + half

2 cups of vegetable or chicken stock

1 cup of broccoli florets

1 cup of match stick carrots

1/4 tsp nutmeg [optional]

8 oz of extra sharp cheddar cheese


Start by melting your TBSP of butter in you pan…then add your onion. Saute until the onion softens and becomes translucent. Set Aside. Melt your 1/4 cup of butter in a large pot, add in your flour to make a rue. Then slowly add in your chicken stock and milk. Let simmer for about 20 minutes. Add in your broccoli and carrots and sautéed onions. Simmer for another 20-25 minutes and then add your cheese until melted and incorporated. Serve warm with bread or rolls!


Ingredients – 2 eggs // 1/2 cup of cold butter // 2 cup of King Arthur Gluten Free All Purpose Baking Mix // 1/3 cup of milk – I use almond milk but you can use regular milk, heavy cream, butter milk…etc [ps I recommend some salt, like maybe a pinch or two…I just personally like a little bit of saltiness to my biscuits so they aren’t so bland.

Preheat your oven to 400 degrees. Mix your ingredients until a dough forms. turn onto work surface, roll and fold 4 times. You’ll want to make sure your work surface is dusted with gluten free flour/baking mix. Roll dough to 3/4″ thick and cut with a round cutter. If you don’t have one a drinking glass works too! Brush with melted butter to help brown your biscuits and bake for 16-18 minutes. Cool and serve warm, great with butter or save and use in the morning with your favorite jelly or jam!

Thanks so much for stopping by, friends!




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