Grain-free Drop Biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
gluten-free, grain-free, dairy-free, nut-free adapted from this recipe
  • 1 cup cassava flour
  • 2 tablespoons coconut flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground flaxseed
  • ½ teaspoon sea salt
  • 1 large pasture-raised egg
  • 3 tablespoons melted butter or ghee, melted (you can also use olive/avocado oil)
  • ½ cup full fat unsweetened coconut milk
  1. Preheat oven to 425ºF and line a baking sheet with parchment paper if making drop biscuits. If making soups, arrange 6 ramekins or crocks on a baking tray, ladle soup into them, filling about ¾ of the way.
  2. Add dry ingredients to a large mixing bowl, whisk well to combine.
  3. Whisk wet ingredients to combine.
  4. Add the wet ingredients to the dry. Mix well to combine.
  5. The dough is quite sticky and wet, working with wet hands helps. If baking on the soups, drop about 3 flattened blobs of dough on top of each ramekin or crock of soup. If baking the drop biscuits separately, arrange onto a parchment lined cookie sheet
  6. Bake for 10-12 mins.The biscuits along on the baking pan may take longer and the cooking time on the soups will vary based on how big the blobs of dough are on top of your soups, so check often.
Recipe by Tasty Yummies at