Oat Drop Biscuits

Okay, so you remember when I said I would never ask you to cut anything with a pastry cutter? Well, I forewarn you that I am breaking that promise, so if the thought of cutting butter terrifies you or pisses you off, read no further.

I'll be honest, I haven't used the pastry cutter since I bought it. It just seems like too much work. It really wasn't that bad, though. It was definitely manageable. Apparently it's a fine art, because people talk about it like it's no big deal. I guess it's just something you have to learn before it becomes easy.

At any rate, I was making a shrimp and bean soup and decided that some biscuits would be a perfect accompaniment to the meal. I love love love cheddar garlic biscuits, and found a perfect recipe for them a while back. Those are out now because of the flour, garlic and cheese (which leaves absolutely nothing). When I came across a recipe for drop biscuits using oat flour, I knew I would be trying them. The recipe looked incredibly bland - no seasonings or anything - so that's where I decided to jazz it up a bit. I also added a topping.

I think I cut the butter just a little too long - like I said, it's apparently a fine art - but they turned out pretty darn tasty. They were crispy on the outside and sort of fluffy (almost crumbly) on the inside. I think if I had cut the butter a little less the consistency would have been perfect. Don't get me wrong - these were delightful just as they were.

Oh, and by the way, when you cut the butter, I strongly recommend using a square bowl or at least a bowl with a flat bottom. I can't remember how many expletives there were spouted as my round bottom pastry cutter grazed the round bottom bowl and tossed crumbs everywhere. So the lesson: use a square or flat bottom bowl.

This makes 10 decent sized biscuits. It doesn't look like much dough, but it makes a fair amount.

Ingredients:
1 cup oat flour (grind up oats in the blender)
1/2 tsp sea salt
2 tsp baking powder
1/2 tsp dried sage
1/2 tsp dried rosemary
2 T. cold butter
1/3 cup coconut milk
1 egg

For the topping:
1 T. butter, melted
1/4 tsp onion powder
1/4 tsp dried parsley

Directions:
Preheat oven to 425 degrees and line a baking sheet with parchment paper.

Combine oat flour, salt and baking powder in a mixing bowl and whisk together. Cut butter into the flour mixture using a pastry cutter (or forks/knives if you dare!). Whisk in the sage and rosemary.

Combine egg and milk in a small bowl. Mix into dry ingredients.

Drop biscuits by spoonful onto parchment paper. Bake for 15 minutes or until just starting to turn golden around the edges.

Melt 1 T. butter. Stir in onion powder and parsley. While biscuits are still hot, brush butter mixture over each biscuit with a pastry brush. Serve immediately.

Note: These do not make good leftovers, so I do not recommend making extras and saving them.