Drop Biscuits (S)

A good low carb, sugar free biscuit that tastes great can be tough to find!  Trim Healthy Mama is the plan I'm on and have been for over 3&1/2 years (for those who might be just dropping by).  Summertime in Ohio meant drop biscuits when I was growing up.  Good ol' Jiffy Mix drop biscuits were a popular dessert at my Granny's house during berry season.  We would get up at the crack of dawn to head to the strawberry patches to get first pick of those red, delicious berries. Granny had many raspberry bushes that lined the back of her barn as well.  She'd often send us out to pick a quart of berries only to find red stained fingers and evidence of many berries consumed on my cheeks.  Her black raspberries were my absolute favorite.  No matter which berry you prefer, they are all a welcome addition on top of a drop biscuit.
Drop Biscuits (S)

Pictured is the original recipe. It is darker in color, which is masked a bit by my cashew milk.

I'm positive this will work with THM Baking Blend if you want to use that, but I can't use the blend at this time with a grain allergy.  I sure miss it though.  It's a really wonderful, gluten free product that tastes the best of any I'd had since beginning the THM plan. Ingredients:
  • 1/2 cup + 2 Tbs almond flour (room temperature)
  • 1/4 cup coconut flour
  • 1/4 cup golden flax meal/flour
  • 1 tsp baking powder
  • 1/2 Tbs THM Super Sweet or 1 Tbs of Truvia
  • pinch of salt
  • 3/4 cup unsweetened cashew or almond milk
  • 1 Tbs butter, melted
  • 1 egg
  • 1 tsp vanilla
  • Berries to top.
**You can also do 1/2 cup almond + 1/2 cup coconut in place of flax.  You could use 1 cup of Baking Blend if preferred.  The 1/2 and 1/2 blend is lighter in color, but has a slightly coconut taste.  I preferred the color, but the flavor with less coconut that I've typed above was my favorite.  Both were a hit and I'd eat either of them. Directions: Pre-heat oven to 350 degrees.  In a mixing bowl, add the dry ingredients and mix well.  I suggest using room temperature almond flour if you can.  I learned a trick from Carolyn at All Day I Dream About Food.  I know many of us keep our flours in the freezer. Add in the milk, butter, vanilla and egg until well incorporated.  I do lightly spray my baking sheet with cooking spray. Drop the dough on the sheet in round, but rustic biscuits.   I made 5 biscuits with this recipe. You can easily double this for a larger batch.  Bake for 12-15 minutes.  I take them out when they are firm and starting to get a little golden touch of color on them.  Oven times vary.  I let them cool and served or keep them the fridge.
Drop Biscuits (S)-2

The half almond flour/half coconut flour version. Lighter in color, but still really good.

Drop Biscuits (S)
Prep time:
Cook time:
Total time:
Serves: 5
Ingredients
  • 1/2 cup + 2 Tbs almond flour (room temperature)
  • 1/4 cup coconut flour
  • 1/4 cup golden flax meal/flour
  • 1 tsp baking powder
  • 1/2 Tbs THM Super Sweet or 1 Tbs of Truvia
  • pinch of salt
  • 3/4 cup unsweetened cashew or almond milk
  • 1 Tbs butter, melted
  • 1 egg
  • 1 tsp vanilla
  • Berries to top
  • ----------------------------------
  • **You can also do 1/2 cup almond + 1/2 cup coconut in place of flax. You could use 1 cup of Baking Blend if preferred. The 1/2 and 1/2 blend is lighter in color, but has a slightly coconut taste. I preferred the color, but the flavor with less coconut that I've typed above was my favorite.
Instructions
  1. Pre-heat oven to 350 degrees. In a mixing bowl, add the dry ingredients and mix well. I suggest using room temperature almond flour if you can. I trick I learned from Carolyn at All Day I Dream About Food. I know many of us freeze our almond flour.
  2. Add in the milk, butter, vanilla and egg until well incorporated.
  3. I lightly sprayed my baking sheet with cooking spray. I then drop my dough on the sheet in round, but rustic biscuits.
  4. I made 5 biscuits with this recipe. You can easily double this for a larger batch.
  5. Bake for 12-15 minutes. I take them out when they are firm and starting to get a little golden touch of color on them. I let them cool and served or keep them the fridge.
I know this may sound odd, but when we eat our Drop Biscuits, we would always pour milk over top of them.  I now use unsweetened cashew milk and really loved it. This was such a treat for me that held many memories.  I missed eating one of my favorite summer treats!  I'd just not found a drop biscuit I loved, until now! I'm sure you can use this same recipe and cut the sweetener to make a savory biscuit.  You could even add cheese, savory spices and go to town with a whole new biscuit!   I just enjoyed a sweet version with my yummy, fresh berries this past month. *This post may contain affiliate links!  It costs you nothing extra, but helps me keep my site going. Join me on Facebook!  I have a FB Blog page that I post recipes and updates to daily: A Home With Purpose- Jen Griffin I also have a group for mama's: A Home With Purpose- Mama Chat My hubby and I have a group for families on THM!    A Home With Purpose- THM Family Challenge Thanks for joining me on my journey! Jen

About Jennifer

Hello there! I’m Jennifer and Welcome to my website – A Home with Purpose. My passion is sharing Christ’s Love and recipes with my Trim Healthy Mama friends. Learn more about me here...

12 Responses to “Drop Biscuits (S)”

  1. Dolly

    Mmmmm! Looks so good! Up here in Canada strawberry season is just getting started and strawberry shortcake has been on my mind! For a quick version we’ve always served mashed berries on biscuits with whipped cream. I’m thinking this will be a delicious, on plan version of one of my summer favorites!

    Thanks Jen!

  2. Jessica

    So the one cup of baking blend replaces all the flours and flax you used, correct?

    • godzgaljen@gmail.com

      Yes. If it seems too thin, add a tbs more at a time. That’s what I do. By thin, I mean watery thin.

  3. Debbie

    so if I don’t want to use flaxseed, I use an additional 1/2 cup almond flour and 1/2 cup coconut flour. So total flours used would be 1 cup plus 2 tbsp almond flour and 3/4 cup coconut flour?

    • godzgaljen@gmail.com

      The extra 2 tbs is only for the one version. You don’t need it in the 1/2 cup vs 1/2 cup version.

  4. Analisa

    You always make reality what I only wish I could figure out! I cannot wait to make this!!!

  5. Rebecca

    This sounds wonderful! Could this recipe be adapted to serve as a dumpling in stew?

  6. kelly

    Oh my goodness this is the first cake/muffin/biscuit that doesn’t taste mealy to me!! So good I made an orange infused sweetened butter for it and put blueberries on top!!! So good

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