Millet Drop Biscuits

Millet Drop Biscuits

Looking for a gluten free, dairy free, egg free, corn free, yeast free, refined sugar free drop biscuit?  Look no further!  These drop biscuits are crispy on the outside,  soft in the middle and oh so yummy!  Enjoy with soups, almond butter, eggs, as avocado toast and more!

The recipe was adapted from Tessa The Domestic Diva.  

 

Ingredients : 

1/2c. sorghum flour or millet flour

1/4c. potato starch or any starch (ie: arrowroot, tapioca)

1/4c. organic brown rice flour

4 tsp. baking powder

1 tsp. xanthan gum

3/4 tsp. Himalayan salt

1/4c. organic raw coconut oil (solid)

2 Chia eggs (2 Tbsp. white chia seeds + 6 Tbsp. warm water-mix together with fork to remove lumps and let set for 5-10 mins until thickened)

1 Tbsp. raw organic honey

1 c. almond milk or coconut milk

1c. coarse ground organic millet  (make yourself using whole millet & grind in high powered blender Vitamix or spice/coffee grinder)

 

Directions : 

1. Preheat oven to 350 degrees.

2. Combine sorghum flour, starch, brown rice flour, baking powder, xanthan gum, salt and whisk together in a bowl. 

3. Cut in coconut oil using a pastry cutter until mixture resembles coarse crumbs.

4. In a separate small bowl, whisk together honey, chia eggs and milk.

5. Make a well in the center of the flour mixture then add liquid and mix until incorporated well.

6. Coarsely grind whole millet in a high powered blended like a Vitamix or spice/coffee grinder until it looks like cornmeal.  Do it in two batches so you don't end up with flour instead of the cornmeal texture your looking for. 

7. Stir in the coarse millet. The millet will absorb the liquid so will thicken pretty quickly. 

8. Place heaping tablespoon fulls of batter on a baking sheet covered with parchment paper.

9. Bake at 350 degrees for 30 minutes or until biscuits have golden brown tops and edges and toothpick comes out clean. 

10. Remove from oven and cool a few minutes on wire cooling rack. 

 

Notes : 

Makes approx. 8 biscuits.

Store in air tight container in refrigerator for up to a week.  To reheat place in oven or toaster oven until warm.  I do not recommend reheating in the microwave.


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