Garlic-Parmesan Drop Biscuits
Servings: 9
Calories: 167kcal
Ingredients
- ½ cup (120 mL) full-fat coconut milk
- 1 teaspoon (5 mL) apple cider vinegar
- 2 large eggs
- ¾ cup (105 g) cassava flour*
- ½ cup (64 g) arrowroot starch
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) kosher or fine sea salt
- 2 teaspoons (10 g) minced garlic
- 1½ teaspoons (1.9 g) fresh parsley, finely chopped
- ⅛ teaspoon (0.25 g) crushed red pepper flakes
- 4 tablespoons (56.5 g) butter, ghee or coconut oil, chilled
- ½ cup (50 g) grated Parmesan cheese or dairy-free cheese alternative, optional
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper; set aside.
- In a small bowl, stir together coconut milk and apple cider vinegar. Whisk in eggs until well combined, then set aside.
- In a medium bowl, whisk together cassava flour, arrowroot starch, baking powder, baking soda, salt, garlic, parsley, and red pepper flakes. With a pastry blender or a fork, cut butter into dry ingredients until mixture resembles a coarse meal.
- Stir in coconut milk mixture just until barely combined. Add Parmesan and stir to combine.
- Drop dough by the spoonful or with an ice cream scoop onto the prepared baking sheet. Bake 8-12 minutes or until tops of biscuits are lightly browned. Serve immediately.
Notes
*Cassava flour texture can vary based on brand. I used Otto’s Cassava Flour in this recipe and recommend that to achieve the intended results.
Nutrition
Calories: 167kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 509mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 1mg