Adrianna Adarme / Dairy Free / Fall / Side Dish / Snack / Spring / Summer / Winter /
These herbed drop biscuits are the best of both worlds: Easy to make, but still with nice layers from the coconut oil. Delicious on their own or served with cream cheese or a drizzle of honey.
PREP, COOK, TOTAL TIME
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4 to 6
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sea salt
1/2 cup cold LouAna® 100% Pure Coconut Oil
2 tablespoons chives
1/2 cup light coconut milk
2 tablespoons water
Preheat oven to 375 F. Line a baking sheet with parchment and set aside.
In a medium bowl, mix the dry ingredients together: all-purpose flour, baking powder, sea salt. Using a knife, chop up the coconut oil into pea-size bits. Add the coconut oil to the dry mixture and mix until evenly distributed. Add the diced chives and toss once more.
In a measuring cup, add the coconut milk and water; whisk until combined. Make a well in the center of the dry ingredients and pour in the coconut milk mixture; mix, using a wooden spoon, until a dough forms. Knead the dough, using your hands, until the dough is fully incorporated. Using two tablespoons or a #8 ice cream scoop, drop mounds of dough onto the parchment-lined baking sheet, spacing the biscuits about 2 inches apart.
Transfer to the oven to bake for 12 to 14 minutes, until the edges are lightly golden brown. Serve biscuits warm with a drizzle of honey.
Drop Biscuits Recipe photo credit: Adrianna Adarme