3tablespoonsmelted butter or ghee, melted (you can also use olive/avocado oil)
½cupfull fat unsweetened coconut milk
Instructions
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 3/4 of the way.
Add dry ingredients to a large mixing bowl, whisk well to combine.
Whisk wet ingredients to combine.
Add the wet ingredients to the dry. Mix well to combine.
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
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.