We’re going to change things up this week and instead of today’s post being about plants it’s going to be about food. Although, it could kind-of be considered about plants since it uses ingredients that come from plants.
My mom came up with these drop biscuits a few weeks ago to go with some baked chicken we were having for dinner. They’re kind of cakey but have a pleasant texture and keep really well (for allergen-friendly baked goods). They also really only require one bowl, one spoon, one measuring cup (1/4 c), and one measuring spoon (1 TBSP) so there are not a lot of dishes to wash.
When I made these, I did half without any herbs and half with. Both versions turned out well, so don’t feel like you need to herbs if you don’t want to. I also think a sweet variety of this biscuit would be delicious, though I haven’t tried it yet. The original biscuits were made with homemade chicken broth instead of water so if you have some extra that you need to use up feel free to substitute it in.
Herbed Drop Biscuits
Makes 15-20 (depends on the size of biscuits)
1 cup almond flour
1 cup brown rice flour
1 cup potato flour
½ cup yellow corn flour/masa haring
1 TBSP baking powder
1 TBSP granulated sugar
Salt to taste
Optional: Spices to taste (like garlic, onion powder, thyme, sage, pepper)
½ cup egg whites
1 cup almond milk
¾ cup water
3 TBSP neutral flavored oil (such as vegetable, canola, or grapeseed)
- Preheat oven to 350F
- Mix together dry ingredients.
- Add in wet ingredients. Stir until well mixed. Dough should be kind of loose, but hold shape when pressed together.
- Shape dough into 2-3” balls and place on baking sheet. Flatten balls slightly.
- Bake for 22-26 minutes or until the bottoms of the biscuits are nicely browned.
Sweet/Breakfast Option: Instead of adding savory spices, add cinnamon, a bit more sugar (to taste) and some chopped nuts or dried fruit.