When I first began milling our own wheat over 6 years ago now, the very first recipe I ever made with that flour was a drop biscuit. We loved the drop biscuit recipe found in the Breadbecker's red cookbook. More than one person who ate supper with us said it reminded them of Red Lobster's biscuits. Yum!
Fast forward to our family's GAPS era.
I was so extremely happy to find Laura's drop biscuit recipe at Heavenly Homemakers, based on coconut flour...which we could do! We missed our yummy Garlic Herb Cheddar Biscuits, so I changed the herbs in Laura's recipe to give us those same flavors. And I quadrupled the recipe. (Because that's one change I automatically have to make...if I want to have leftovers for our family.)
Slather some butter on those babies, and have this with some yummy soup. So good.
I intentionally make so many biscuits at a time so we can have leftovers. If I have enough leftover after all is said and done, I freeze some to go with another soup supper.
But what we really like to do with the leftover biscuits? Make yummy breakfast sandwiches. Cut the biscuits in half, lay a slice of cheese, a slice of pepperoni and a bit of egg in there...put it in the oven long enough for the cheese to get melty. Divine...and so filling. We will each have two of these sandwiches for breakfast on those glorious mornings.
So, grab a cutie who can man the shredder...
...and enjoy some grain-free biscuit goodness.
Garlic Herb Cheddar Biscuits
3/4 cup coconut oil or butter, melted
1 1/3 cup coconut flour
16 eggs (yes, one six...coconut flour recipes call for very little flour, but lots of eggs)
2 teaspoon garlic salt
1 tbsp Italian Seasoning
1 teaspoon baking soda