This biscuit can easily become a family favorite, weekly staple, and addition to any holiday table in lieu of standard breads. Changing the herb to suit the season or your family’s preferences can make this a recipe to pass down from generation to generation. Adding fresh garlic is also a great addition. Other uses are serving at breakfast like a sandwich with egg and bacon in the middle. When made a bit thinner as wider drop biscuits, these would be perfect for a mini-grilled cheese for kids or appetizer at a holiday party. To make them even more savory, bacon fat could be used instead of coconut oil.
1/2 cup coconut oil or unsalted butter, melted but not hot
1/2 tsp apple cider vinegar
1/2 cup coconut flour
1/2 tsp baking soda
1/2 tsp sea salt
1 tablespoon fresh rosemary or sage leaves, chopped
Preheat oven to 350 F. In a mixing bowl, whisk together eggs, coconut oil or butter, and vinegar until well combined. Sift in the coconut flour, baking soda, and salt and stir to combine. Add the herbs and give it a quick stir. Line a baking sheet with parchment paper and using a large spoon, dollop the mixture onto the sheet in 12 small portions. Bake for 20-25 minutes or until golden brown. To make as muffins: Line 6 cups of muffin tin with muffin cup liners and fill the cups evenly. Bake for approximately 25 minutes or until muffins are set and the edges begin to become golden brown. *Note: don’t skip the muffin liners or parchment lined baking sheet for drop biscuits. Coconut flour tends to stick on a non-stick surface.
(Recipe from Diane Sanfillipo of http://www.balancedbites.com)