Health

Gluten Free Drop Biscuit Sandwiches

I’ve been meaning to post about these little biscuit sandwiches that I make Josh for lunch almost everyday. They change in flavor profile depending on the meat I use or the fermented veggies that go on it, but one constant is the drop biscuit recipe that I adapted from Roost. 

I love these biscuits they are good with savory style snacks and sweet. To assemble a Josh style treat, start with yogurt cream cheese (recipe below), mustard, meat (optional of course), fermented veggies of your choosing and chow down.

I sometimes mix up the almond flour to have about 1 cup of natural almond flour and 1.5 cups of blanched, but it’s up to you. I buy my blanched almond flour from Honeyville. It’s so much cheaper and it’s a good product.

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13 Comments

  • Reply
    Colleen
    April 26, 2012 at 11:59 AM

    I love those drop biscuits and can't wait to try them with chia. Have you been making most of your fermented veggies from Nourishing Traditions, or do you have some other favorites? Cool photos, too!

  • Reply
    Desi McKinnon
    April 26, 2012 at 12:06 PM

    I make a thai and indian style krauts. Also I really like adding juniper berries to the "regular" kraut. I saw a fennel one that looked interesting. I still can't figure out how to make the ginger carrots without having them turn slimy.

    I added the chia, but reduced the honey by half. They are too sweet with the 1/4 cup of honey, but if you go lower then 1.5 T they get dry and fall apart. Just a little FYI.

  • Reply
    blake
    April 26, 2012 at 2:08 PM

    Wow. Desi, you are ruling with this. I've seriously "dropped" (ha) the ball with DIY kitchen projects lately. You're inspiring me to find some time for some kitchen chemistry. Was wondering about your fermented veg, like Colleen. Are the krauts you mention in NT? I have it on a shelf upstairs but am feeling lazy 🙂

  • Reply
    Desi McKinnon
    April 26, 2012 at 2:14 PM

    The basic recipe is in NT, but you can experiment with adding stuff. That's all I do. Some lemongrass here, some curry there. Sometimes I pull out the good ol' Flavor Bible and riff with that too.

  • Reply
    blake
    April 26, 2012 at 5:21 PM

    Thanks! You're such a dutiful responder — I like it 🙂

  • Reply
    Michelle
    April 27, 2012 at 4:43 AM

    This recipe looks fabulous – can't wait to try it! You mention eggs in the directions, but they're not on the ingredients list. Can you tell me how many eggs?

    Thanks 🙂

  • Reply
    dulci
    April 30, 2012 at 11:35 AM

    YUM!

    http://ladulcivida.blogspot.com/

  • Reply
    katie//salt+pine
    May 1, 2012 at 1:15 PM

    Looks like another wonderful recipe from you that I'm going to try. Thank you for posting so many yummy, healthy recipes. Seriously!

  • Reply
    Desi McKinnon
    June 14, 2012 at 1:09 PM

    2 eggs. Sorry about that Michelle. I have no idea how I missed that and I missed your comment.

  • Reply
    Jessica
    April 30, 2013 at 12:06 PM

    Are the chia seeds essential? What do they provide in terms of the flavor or texture of the biscuits? Chia seeds keep popping up in recipes I'm finding online lately and for some reason I feel resistant to using them. I just keep picturing chia pets! Please drop some knowledge on me. Also I want to know more about these fermented veggies you speak of!

  • Reply
    Desi McKinnon
    April 30, 2013 at 12:08 PM

    You don't have to use the chia seeds. They just make the texture a little more interesting. I like chia, but I understand your reservations, plus they are a little pricy.

  • Reply
    Jessica
    July 17, 2013 at 2:17 PM

    Now that we have made at least one batch of these every week for the past ~6 weeks I thought I would come back and tell you that my entire family thinks you are a goddess now. We bow down to you and your biscuits!!!

  • Reply
    Desi McKinnon
    July 18, 2013 at 4:10 PM

    I'm so glad that you like them. I feel that it's a fair trade because your waffles are so good. Actually that makes me want a waffle right now…

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