Garlic Chive Drop Biscuits (gluten free, vegan)

By Lynxa

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,

Ingredients

• 1/2 c millet flour-(grind millet in bullet)
• 1/2 c sorghum flour-(I used brown rice flour)
• 1/2 c mung bean flour (or other bean flour)
• 1/4 c arrowroot starch
• 2 tsp baking powder
• 1 tsp salt
• 1 1/2 tsp garlic powder
• 1 heaping Tbsp chia seeds + 1/4 c warm water
• 1/4 c olive oil
• 1/4 c dry or fresh chives, minced
• 1-2 garlic cloves, minced
• 1/4 t vitamin C crystals* + 1/2 c boiling water
• substitute 1 Tbsp lemon juice or Apple Cider Vinegar

Details

Servings 8
Adapted from affairsofliving.com

Preparation

Step 1

Heat oven to 350* and prepare a baking sheet.
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.
In a small bowl, pour 1/4 c of 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.
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.
Dissolve 1/4 t vitamin C crystals in 1/2 c boiling water in a measuring cup.(or use substitution plus water) Gradually pour water into flour mixture, and fold in quickly until just evenly moistened.
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.