While searching the area for mulberry trees which still had viable berries for our share yesterday, we passed some yellow dock plants where the seeds were already brown. Striking out with the mulberries we collected these for our share.

yellow dock seeds still on stalk

This morning I decide to make some biscuits using the seeds. Instead of our usual neutral-sweet biscuit on which we like to drizzle honey, I decided to make these savory, with jalapeno cheese and onions.

Gluten Free Yellow Dock Seed Onion Jalapeno Cheese Biscuits

After stripping the seeds from the stalk, I added about half a cup of seeds to my vitamix, along with 1 1/2 cups of buckwheat.  I grinded the mixture into flour. (You could probably use a regular blender or coffee grinder to do the same.)

I poured the flour into a large bowl and added a teaspoon of sea salt and 1 Tbsp baking powder and mixed well.

Then I added 1/2 chopped onion and 3/4 cup grated jalapeno cheese (cheddar would do, or to make vegan try daiya cheese), 2 Tbsp olive oil, and about 1/2 cup (or less) rice milk (slowly as you mix, you don’t want to much milk. It should just hold together.)

I dropped in small rounded balls onto a greased cookie sheet and placed in a preheated 425 degree oven for 14 minutes.

They are simply heavenly. Savory and delicious. Yum.

yellow dock seeds shaped into a heart

Love and yellow dock seeds,

Melissa