Dandelion Drop Biscuits
Give your ordinary drop biscuits a delicious twist by adding nutritious wild edibles such as Dandelion, Violet, Chickweed, and Nettles to your biscuits!
- 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)
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.