Bonus recipe! Because it is truly just THAT good…

Have you ever made a meal and puzzled (and puzzled and puzzled) over what to serve as a side with it? Many meals would typically call for some sort of bread… but boy, can bread ever get boring fast!

That’s where we come in. Straight out of the Heroic Health headquarters kitchen, we bring you a recipe that is not only super yummy, but it is actually surprisingly good for you (but shhhh… don’t tell the kids!). Trust us, you and your family will love them!

Herb & Cheese Drop Biscuits:

  • 1 cup whole wheat pastry flour
  • 1 cup unbleached all-purpose flour
  • 1 tbsp. aluminum-free baking powder
  • 1 tbsp. natural cane sugar
  • ½ tsp. fine grain sea salt
  • ¼ tsp. garlic powder
  • 1 tsp. minced fresh rosemary
  • 1 tsp. fresh thyme leaves
  • ¼ cup fresh parsley leaves, minced
  • 5½ coconut oil, frozen
  • 1 cup unsweetened and unflavoured almond milk
  • ¼ – 1/3 cup vegan shredded cheese (I used Daiya) (optional)
  1. Preheat oven to 425F and line a large baking sheet with parchment paper
  2. Line a small plate with parchment paper and spread on the coconut oil into a layer about ½” wide. Place in the freezer until solid, for about 5-10 minutes. Place the cup of milk in the freezer to chill as well
  3. Meanwhile, whisk the flours, baking powder, sugar, salt, and garlic powder together in a large bowl
  4. Using a pastry cutter, cut the frozen coconut oil into the dry ingredients until it’s the size of small peas. Make sure not to leave any large chunks
  5. Pour chilled almond milk over the dry ingredients + coconut oil mixture and stir until just combined. If your scoops of flour were heavy-handed you may need to add a tablespoon or two more milk. Fold in the herbs and shredded cheese
  6. Drop about 8 to 10 biscuits all over the baking sheet, leaving 2 to 3 inches between each biscuit. Bake for 10 minutes, rotate the pan, and then bake for an additional 8 to 10 minutes longer watching closely. Biscuits are ready when golden. Serve warm
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