In a small saucepan add butter and milk, heat till butter is melted and whisk to combine mixture, take off heat & set aside.
In a small bowl add arrowroot flour, salt & herbs. Mix together.
Next whisk in one egg into butter/milk mixture.
Add wet ingredients to dry ingredients and mix well. Refrigerate dough till it gets stiff, approximately 30 minutes.
While dough is in the refrigerator preheat oven to 400 degrees and grease a cast iron pan with coconut oil. The cast iron pan along with coconut oil creates the best combination for a perfectly crispy crust.
Once oven is preheated and dough is stiff use a ice cream scoop to place scoops of dough onto pan, leave about 1.5 inches between each dollop of dough..