Gluten Free Rosemary Thyme Drop Biscuits

These herbaceous and savory biscuits are a delicious addition to any comfort meal! They use simple ingredients and truly are a fluffy treat! I will be putting together a biscuits and gravy recipe soon and using these, cannot wait for that!! Biscuits without eggs,butter, milk or yeast? YES PLEASE!!


INGREDIENTS:

• 1 3/4 cup gluten free all purpose flour blend or HOMEMADE gf blend
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 Tbsp dried thyme
• 1 Tbsp dried rosemary
• 1 tsp garlic powder
• 1 Tbsp nutritional yeast, optional
• 1/4 cup coconut oil creamy and room temp - not melted
• 1 cup plant based milk
• NOTE: Add 1 1/4 tsp xanthan gum if your GF flour doesn't contain it

**You can use any spices or herbs you want in these. You could even add in some cinnamon  for a non savory biscuit!

DIRECTIONS:

1. In a large bowl, whisk together the flour, baking powder, salt and herbs (and nutritional yeast if using).
2. Add in the soft coconut oil to the flour mixture and use a fork to cut it into the flour. Mix until the coconut oil is evenly distributed and it looks like sand. It should be dry and powdery still.
3. Add in the plant based milk to the bowl and stir until a soft dough forms. 
4. VITAL STEP: place the dough in the fridge for about 30 minutes. The coconut oil needs to harden so the biscuits don't spread while baking.
5. Preheat the oven to 400°F. When you're ready to bake, take the dough out of the fridge. Scoop out heaping spoonfuls at a time of the dough and drop them on to your baking pan. Don't shape or mess with them, just allow them to drop and move on. Leave at least 2 inches between each dough ball so they have room to grow.  Bake for 20 minutes until the biscuits have risen slightly and are lightly golden.
6. Enjoy fresh & warm. You can reheat these up in the the oven. Store in an air tight container.

Recipe adapted from A Saucy Kitchen