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[Herbal Rootlets]: No. 104 – Dandelion Drop Biscuits

Delicious Dandelion Drop Biscuits from Herbal Roots zine

This is a happy little accident that I created when making Dandelion Fritters – I had too much flour to liquid ratio (because I am bad at following recipes) and ended up with a firmer than usual batter.

It’s very versatile and you can add Nettles, Violet flowers and leaves, and/or Chickweed to the batter, depending on what you have available.

I love adding springtime greens to our meals because they are highly nourishing, full of many vitamins and minerals.

Kids will love making these and can often be tasked with picking the flowers and leaves for you.

Dandelion flowers and leaves, and Chickweed in a basket

You can substitute out any of the flours or milk for the flour and milk of your choice.

1/2 cup Coconut flour

1/2 cup almond flour

1 clove Garlic, minced

1/2 cup chopped dandelion leaves (and/or Nettles, Chickweed, and Violets)

1/2 cup dandelion flower petals (about 20 flowerheads)

1/2 red onion, minced

1/4 tsp sea salt

1/4 tsp black pepper

2 eggs, beaten

1 cup canned whole coconut milk

Chopped up dandelion leaves and flowers, chickweed, and red onion

Preheat your oven to 350 degrees Fahrenheit.

Combine the flours together along with the salt and pepper.

Red onion, Dandelion and Chickweed, and flour in a bowl

Add in the garlic, onion, and dandelions. Stir to combine.

Mixture stirred together with egg

Add eggs and mix together well until mixed and crumbly.

A thicker batter that looks like drop biscuits

Stir in milk, once combined they will be thick just like homemade drop biscuits.

Roll into 9 balls of equal size and place on a cookie sheet.

Golden brown Dandelion Drop Biscuits

Place in the oven and bake for 18-20 minutes or until biscuits feel firm to touch.

Flaky Dandelion Drop Biscuits

These biscuits are flaky and delicious – the red onion gives them a hint of sweetness.

Flaky Dandelion Drop Biscuits

Dandelion Drop Biscuits

KristineBrown
Give your ordinary drop biscuits a delicious twist by adding nutritious wild edibles such as Dandelion, Violet, Chickweed, and Nettles to your biscuits!
Prep Time 10 mins
Cook Time 20 mins
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 1/2 cup coconut flour
  • 1/2 cup almond meal flour
  • 1 clove garlic, minced
  • 1/2 cup chopped dandelion leaves (and/or Nettles, Chickweed, and Violets)
  • 1/2 cup chopped dandelion flowers (about 20 flowerheads)
  • 1/2 red onion, minced
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 eggs, beaten
  • 1 cup coconut milk (I use canned whole coconut milk)

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit. 
  • Combine the flours together along with the salt and pepper.
  • Add in the garlic, onion, and dandelions. Stir to combine.
  • Add eggs and mix together well until mixed and crumbly. 
  • Stir in milk, once combined they will be thick just like homemade drop biscuits.
  • Roll into 9 balls of equal size and place on a cookie sheet.
  • Place in the oven and bake for 18-20 minutes or until biscuits feel firm to touch.

One Response to “[Herbal Rootlets]: No. 104 – Dandelion Drop Biscuits”

  1. 1

    Thank you, Kristine! This recipe looks delicious. I appreciate that it is gluten-free and dairy-free! Looking forward to making this today for my family!

    Red Alder and Rose,
    Jane


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