DifficultyIntermediate

Nothing beats a good biscuit, whether it's with breakfast, brunch or chicken and biscuits. These can be made with dairy free cheddar style shreds, however if you can have a little dairy, I recommend using sharp grass fed cheddar. For the Rosemary Pecorino Version, you can omit the chives if you like.

Yields12 Servings
Prep Time20 minsCook Time18 minsTotal Time38 mins

 2 cups Namaste Gluten Free All Purpose Flour
 2 ½ tsp Aluminum and Corn Free Baking Powder(I prefer Westpoint Naturals brand)
 ½ tsp Baking Soda
 ½ tsp Sea Salt
 2 tsp Coconut Sugar
 8 tbsp Grass Fed Butter or Refined Coconut Oil
 ½ cup Chives, finely chopped
 2 tbsp Fresh Thyme Leaves
 ¾ cup Aged Grass Fed Cheddar or Dairy Free Cheddar Style Shreds
 3/4-1 cup Dairy Free Milk of your choice
 1 tsp Apple Cider Vinegar
Rosemary Pecorino
 2 ½ tbsp Chopped Fresh Rosemary
 ¾ cup Grated Pecorino Romano Cheese or Shredded Vegan Cheese

1

Preheat oven to 450 degrees F. I prefer using a small convection toaster oven to make these as they cook more evenly without heating up the whole house. If you're using convection heat to 425 degrees F.

2

Sift the dry Ingredients over a medium bowl.

3

Use your fingers to cut the butter or coconut oil into the dry ingredients until the fat is the size of large peas. Use your hands to gently mix in the thyme, cheddar and chives.

4

Add the apple cider vinegar to your milk. Let it sit for a couple of minutes. Gradually add the milk to the dry ingredients ,using a fork to gently mix. Mix until a ball starts to form. Add enough milk to make a dough that holds together but is not overly wet or dry. Knead gently a couple of times.

5

Use a 1/4 cup measuring cup to measure out the biscuits. Press down a bit on the top of the dough so they hold together. Drop onto a parchment lined baking sheet and bake for 15-18 minutes or until golden brown. Check that the bottom is a nice golden brown.

6

To reheat the biscuits place in a 425(convection) degree F toaster oven until heated through.

Ingredients

 2 cups Namaste Gluten Free All Purpose Flour
 2 ½ tsp Aluminum and Corn Free Baking Powder(I prefer Westpoint Naturals brand)
 ½ tsp Baking Soda
 ½ tsp Sea Salt
 2 tsp Coconut Sugar
 8 tbsp Grass Fed Butter or Refined Coconut Oil
 ½ cup Chives, finely chopped
 2 tbsp Fresh Thyme Leaves
 ¾ cup Aged Grass Fed Cheddar or Dairy Free Cheddar Style Shreds
 3/4-1 cup Dairy Free Milk of your choice
 1 tsp Apple Cider Vinegar
Rosemary Pecorino
 2 ½ tbsp Chopped Fresh Rosemary
 ¾ cup Grated Pecorino Romano Cheese or Shredded Vegan Cheese

Directions

1

Preheat oven to 450 degrees F. I prefer using a small convection toaster oven to make these as they cook more evenly without heating up the whole house. If you're using convection heat to 425 degrees F.

2

Sift the dry Ingredients over a medium bowl.

3

Use your fingers to cut the butter or coconut oil into the dry ingredients until the fat is the size of large peas. Use your hands to gently mix in the thyme, cheddar and chives.

4

Add the apple cider vinegar to your milk. Let it sit for a couple of minutes. Gradually add the milk to the dry ingredients ,using a fork to gently mix. Mix until a ball starts to form. Add enough milk to make a dough that holds together but is not overly wet or dry. Knead gently a couple of times.

5

Use a 1/4 cup measuring cup to measure out the biscuits. Press down a bit on the top of the dough so they hold together. Drop onto a parchment lined baking sheet and bake for 15-18 minutes or until golden brown. Check that the bottom is a nice golden brown.

6

To reheat the biscuits place in a 425(convection) degree F toaster oven until heated through.

Cheddar, Chive and Thyme Drop Biscuits(with Rosemary Pecorino version)