Garlic Chive Drop Biscuits (gluten free, vegan)


Have you ever eaten at Red Lobster?

If you have, and it was before you went GF, you may have eaten the garlic cheddar biscuits. They are salty, garlicky, buttery little nuggets of flaky, gluten-filled heaven. And in classic American strip-mall restaurant style, you get as many of them as you want to eat. A whole basket full.

I haven't had a Red Lobster biscuit since I was probably 10 years old. I wasn't crazy for seafood as a kid, so the only redeeming thing about a trip to Red Lobster was the garlic cheddar biscuits. My dad made a better version, and he would whip them up for special dinners. Oh, how I loved those damned biscuits. There is nothing special about Bisquick, but for some reason, it really does make great biscuits.

Tonight, after a busy day of biking, working, running errands, and walking all over the place, I came home and had an urge to bake biscuits. I wanted something garlicky. I wanted the Red Lobster biscuit, but without cheddar, gluten, the creepy additives, and the stomachache. So I strapped on my apron, fired up the oven, and went to dig through my flour bin.

Success! My biscuit is delicious. They have a light, crispy crust and a moist, yet crumbly texture inside, just like a biscuit should be, with a nice hint of garlic chive goodness. I used a mix of high protein, high fiber flours, so you're even getting healthy stuff in that tasty little biscuit. I was so happy with my on the fly recipe, I had to share it. Quick and easy to prepare, I think these biscuits will be passing through my kitchen more often. I think the basic recipe would probably adjust well to be sweet biscuits instead of savory! Makes 8 lovely, hefty little biscuits. Enjoy!


GARLIC CHIVE DROP BISCUITS (gluten free, vegan)

 

yield: 8 biscuits


1/2 c millet flour
1/2 c sorghum flour
1/2 c mung bean flour (or other bean flour)
1/4 c arrowroot starch
2 t baking powder
1 t salt
1 t garlic powder
1 heaping T chia seeds + 1/4 c boiling water
1/4 c olive oil
1/4 c dry or fresh chives, minced
1 garlic clove, minced
1/4 t vitamin C crystals + 1/2 c boiling water

  1. Heat oven to 350* and prepare a baking sheet.
  2. In a large bowl, sift or whisk together millet flour, sorghum flour, mung bean flour, and arrowroot starch. Add salt, baking powder, and garlic powder, and whisk again to introduce air and make light.
  3. In a small bowl, pour 1/4 c of boiling water over 1 heaped T of chia seeds. Let sit for a few minutes, stirring often, until slightly cooled and thickened. Add oil, and stir together to lightly mix.
  4. Pour oil mixture over flours. Rub in with your fingers until mixture is dry and crumbly and well combined. Add chives, and mix until evenly dispersed.
  5. Dissolve 1/4 t vitamin C crystals in 1/2 c boiling water in a measuring cup. Gradually pour water into flour mixture, and fold in quickly until just evenly moistened.
  6. Drop by the large spoonful onto a baking sheet. Bake for 18-20 minutes until golden brown and firm to the touch. Remove from oven, let cool on baking sheet a few minutes, then transfer to cooling rack.