Fluffy Grain-Free Herb Drop Biscuits

Fluffy Grain-Free Herb Drop Biscuits


Going gluten- or grain-free doesn’t mean you’re banished to a life without biscuits…

Just a life without gluten-filled biscuits!

Thanks to this easy recipe — Grain-Free Herb Drop Biscuits — you can once again enjoy hot biscuits slathered with grass-fed butter.

Because wheat flour has certain properties that grain-free flours simply do not possess, gluten- and grain-free baking can be tricky. Adding tapioca flour to the mix results in a lovely, delicate crispiness on the outside and a soft, fluffy inside. Isn’t that what you look for in a good biscuit?

There’s one trait these grain-free biscuits do have in common with their wheat-filled counterparts: they are at their very best hot and fresh out of the oven. They’re still good warmed up the next day, or even cold, but they do lose that straight-outta-the-oven texture.

If you have leftovers, don’t pitch them! Crumbled and mixed with a bit of melted butter, they’re a great topping on our Grain-Free Turkey Pot Pie, or any meat pie or casserole recipe.

Fluffy Grain-Free Herb Drop Biscuits Make Every Meal Better

These almond flour drop biscuits are so quick and easy! You can mix them up and have them baked in a half an hour or less.

They’re a perfect companion for any meal of the day:

What’s Your Favorite Herb Combo?

I made these using our family’s favorite herbs and seasonings: garlic, onion, paprika, parsley, and oregano. You can easily substitute your favorite herb combinations, too.

Try adding a spicy note with cayenne pepper. Leave out the oregano for a garlicky biscuit. Try thyme and rosemary or lemon pepper and dill.

The flavor combinations are truly endless!

Learn the 6 Advantages of Grain-Free Baking!

Do you bake gluten- or grain-free? Do you love a good biscuit?

Fluffy Grain-Free Herb Drop Biscuits
There's one thing these nourishing biscuits have in common with their wheat-filled counterparts: they're the very best hot and fresh out of the oven. Enjoy them with breakfast, soups and stews, salads, or just as a snack!
    Servings8 to 10 biscuits
    Prep Time5 to 10 minutes
    Cook Time14 to 16 minutes
    1. Preheat oven to 400F.
    2. In a mixing bowl, combine dry ingredients and whisk well to thoroughly combine.
    3. With a fork or pastry cutter, cut the coconut oil into the dry ingredients until small pea-sized chunks form.
    4. In a small bowl or 2 cup glass measure, combine the wet ingredients.
    5. Make a well inside the dry ingredients and pour in the milk mixture.
    6. Stir well to combine, letting the mixture sit a few minutes for the coconut flour to absorb the liquid.
    7. If it seems too stiff add more almond milk, a tablespoon at a time, until a soft dough is achieved.
    8. Drop by spoonfuls onto a baking sheet, leaving an inch or so between each biscuit.
    9. Bake in the preheated oven for 14 to 16 minutes, or until baked through and lightly browned.
    10. Serve immediately.

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