2 large eggs
1.5 cup of almond flour
1/2 tsp of coconut flour
1/4 cup milk
1/2 teaspoon of baking powder
Sprinkle of cinnamon
Optional ingredients: grass-fed butter, maple syrup (see below)
- Preheat oven to 350F 180C Gas4
- Grease a cookie sheet or line with parchment paper.
- Whisk eggs then mix in dry ingredients
- Add milk, while slowly stirring
- Using a tablespoon, scoop out some of the batter, and transfer it (drop it) onto the dish by scraping it off of the spoon with your finger or simply with a flick of the wrist. The texture is meant to be imperfect.
- Sprinkle cinnamon over the biscuits.
- Bake for 18-20 minutes.
These biscuits started off as pancakes, but playing around with the flour I just couldn’t get the consistency quite right for pancakes. Sometimes it’s hard to think and mix properly, when there are two toddlers wrapped around your ankles, so my brilliant mother who was visiting from southern Louisiana, suggested we make Drop Biscuits instead. Being from the Deep South, doughy, savoury biscuits are a staple. I grew up on them, and would eat them with breakfast, lunch and/or dinner!
There are many variations you can do with these, like adding approximately 1/4 stick of cold butter to make them richer and softer (mix into the flour using your fingers until it resembles a course meal) or adding a bit of maple syrup to make them sweeter. I went with a basic recipe and then served them buttered with a side of maple syrup. You can serve these with eggs, sausage or as a snack. The texture and consistency is fluffy and puffy which is a winning toddler texture. They are small enough for baby led weaning and big enough for a toddler approved serving. Enjoy!