Savoury Drop Biscuits (gluten-free)

Ingredients

• 2 Shallots, sliced in rings, or 1/2 smallish onion
• 1/4- 1/2 Bag frozen corn - do not thaw, this means 1/4 - 1/2 lb
• 1 Bag Trader Joe's GF Pancake Mix, this means 18 oz weight or 3.5 C
• 2 eggs, cold
• 1-2 T. shortening, butter or coconut oil

Steps

1. Preheat oven to 500. (Don't forget to turn it down to 425 later.)
2. Put the Shallots into the food processor and process.
3. Add the frozen corn and process.
4. Add the Pancake mix, process. You might need to scrape the sides to get it thouroughly mixed.
5. Add coconut oil, then 1 egg. Add the 2nd egg slowly. You might not need all of it.
6. It should be as thick as it can be and still be a batter rather than a dough.
7. If needed, add a tiny amount of cold water while processing.
8. Spoon onto an oiled cookie sheet and put into the oven. Turn the oven down to 425 and bake for 20-30 minutes, until slightly brown.
9. To make sweet biscuits, leave out the onion. Add 6 T sugar and some Orange Concentrate..
10. Warning: the savory biscuits containing vegetables, particularly onion, spoil easily, and should be stored in the freezer. You can toast them to heat them.
11. If you want biscuits that keep well, leave out the veggies and add some salt.