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:
- Start your day with sausage gravy and biscuits with scrambled eggs for breakfast.
- For lunch, with a nourishing soup like our Dairy Free Saffron & Dill Salmon Chowder and a fresh salad.
- What about supper — with our Hearty Paleo Beef and Mushroom Stew?
- Or how about a snack with some raw, pastured cheese and some fresh fruit?
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?
- 1 1/2cup Wildly Organic Almond Flour
- 2/3cup tapioca flour
- 1/4 cup Wildly Organic Coconut Flour
- 2 1/2teaspoons aluminum-free baking powder
- 1 1/2teaspoons baking soda
- 1tablespoon Wildly Organic Garlic Powder
- 2teaspoons Wildly Organic Onion Powder
- 2teaspoons parsley
- 3/4teaspoon Wildly Organic Himalayan Pink Salt
- 1/2teaspoon paprika
- 1/2teaspoon oregano
- 4tablespoons Wildly Organic Refined Coconut Oilvirgin coconut oil can be used but will impart more of a coconut flavor
- 2large eggswhisked
- 1/4cup almond milkor milk of choice
- 1teaspoon Wildly Organic Coconut Syrupoptional
- 1teaspoon apple cider vinegar
Preheat oven to 400F.
In a mixing bowl, combine dry ingredients and whisk well to thoroughly combine.
With a fork or pastry cutter, cut the coconut oil into the dry ingredients until small pea-sized chunks form.
In a small bowl or 2 cup glass measure, combine the wet ingredients.
Make a well inside the dry ingredients and pour in the milk mixture.
Stir well to combine, letting the mixture sit a few minutes for the coconut flour to absorb the liquid.
If it seems too stiff add more almond milk, a tablespoon at a time, until a soft dough is achieved.
Drop by spoonfuls onto a baking sheet, leaving an inch or so between each biscuit.
Bake in the preheated oven for 14 to 16 minutes, or until baked through and lightly browned.
The post Fluffy Grain-Free Herb Drop Biscuits appeared first on Wildly Organic.