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.
ColleenApril 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!
Desi McKinnonApril 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.
blakeApril 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 🙂
Desi McKinnonApril 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.
blakeApril 26, 2012 at 5:21 PM
Thanks! You're such a dutiful responder — I like it 🙂
MichelleApril 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?
dulciApril 30, 2012 at 11:35 AM
katie//salt+pineMay 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!
Desi McKinnonJune 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.
JessicaApril 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!
Desi McKinnonApril 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.
JessicaJuly 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!!!
Desi McKinnonJuly 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…