Every once in awhile I like to have a biscuit with dinner and I love to whip up these drop biscuits. They are so easy to throw together and you can flavor them with whatever spices you enjoy. It is also easy to make a sweet biscuit which is perfect for breakfast or dessert. The possibilities are endless! Today I wanted to share with you the variation I make all the time, the Basil and Garlic Drop Biscuits. The remind me of a mostly dairy free (the only dairy is in the optional garlic butter/ghee) Cheddar Bay Biscuits. So delicious! If you eat dairy, it wouldn’t hurt to throw some grass fed cheddar cheese in the mix before baking. Your family will be delighted to see these yummy biscuits on your dinner table.
Enjoy!
Ingredients
- 1/3 cup coconut flour, sifted
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp baking soda
- 3 eggs
- 1/4 cup melted coconut oil
- 2 Tbsp coconut milk (optional only used if additional moisture is needed for the dough)
- 1 tsp lemon juice
- 2 Tbsp grass fed butter or ghee
- 1/2 tsp garlic powder
- Pinch of salt
Instructions
- Preheat oven to 350 F.
- Combine the coconut flour, garlic powder, dried basil, and baking soda.
- In a separate bowl, combine the eggs, coconut oil, coconut milk, and lemon juice.
- Add the wet ingredients to the dry and stir to thoroughly combine.
- Allow the dough to sit for 3-5 minutes or until the coconut flour absorbs the liquid and becomes thick.
- Drop by the spoonful onto a parchment paper lined baking sheet (makes 8 biscuits).
- Bake for 15-20 minutes or until golden brown.
- {Optional Steps} Once the biscuits are finished baking melt the butter or ghee and stir in the garlic powder.
- Brush the tops of the biscuits with the garlic butter and sprinkle lightly with salt.
Notes
Net Carb Count*: Basil and Garlic Drop Biscuits: 1.75 net carbs (per biscuit--makes 8 biscuits)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
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