“But Mom, it has stuff in it.”
When I was young (okay, stop laughing) *ahem* younger , this was my response when my mother served me an item of otherwise acceptable food that had unfortunately been rendered inedible by the addition of flecks, bits or chunks.
After all, I asked myself, why would anyone blemish a perfectly good cheese pizza with little kibbles of sausage and chunks of bell pepper? Or stir mysterious green herbs into the mashed potatoes? Or–heaven forbid–ruin a fresh loaf of banana bread by carelessly adding chopped nuts into the batter?
So you can imagine my disappointment when little six-year-old me, led into the kitchen by the smell of fresh biscuits, realized the fluffy white morsels were tainted with chopped herbs and onion. I vowed never to defile the sanctity of pure biscuits in my entire life.
Famous last words, right?
Fluffy and Savory Coconut Flour Biscuits
Yep, these coconut flour biscuits have stuff in them. Darn good stuff, as a matter of fact. Besides the pungent garlic, onion and herbs, these biscuits boast healing fats from the coconut oil (or lard) and coconut flour. Plus, these grain-free beauties fit into the SCD, GAPS, and Paleo diets!
These coconut flour biscuits call for either yogurt or coconut milk. I have a tutorial for making lactose-free GAPS/SCD yogurt and a post where I give options for additive free coconut milk. But you can use whole milk (preferably raw) or even nut milk, if that works for you.
I never thought I would say this, but I’ll take these biscuits with stuff in them over plain biscuits any day!
- 6 Tbs. coconut flour
- 6 Tbs. real lard or coconut oil, melted
- 2 eggs
- 1/4 cup very finely minced onion
- 2 garlic cloves, finely minced
- 2 Tbs. yogurt or additive free coconut milk
- 1 Tbs. fresh chopped herbs (parsley, dill, thyme... whatever you have) OR 3/4 tsp. dried herbs
- 1/4 tsp. baking soda
- 1/2 tsp. apple cider vinegar
- Preheat the oven to 350. Line two baking sheets with parchement paper.
- Mix together the coconut flour, lard/oil, eggs, onion, garlic, yogurt/coconut milk, and herbs Let sit for 5 minutes; the batter will thicken slightly.
- Mix in the baking soda and vinegar. Drop spoonfuls of batter onto the baking sheets. Use the back of a spoon to spread the batter into circles about 1/2” thick. The batter will not spread very much when baking.
- Bake for 12-15 minutes, until moist but cooked through. Cool at least 10 minutes before serving, or they will be too crumbly.
Have all ingredients at room temperature
Do your kids mind stuff in their biscuits? Or maybe I should ask, do you?