GF Rosemary Parmesan Buttermilk Biscuits

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Total Time
30mins
Prep 18 mins
Cook 12 mins

Entered for safe-keeping, from First for Women, January 2013. Also has variations: Basil and Sundried Tomato; Garlic and Sage. This appears to be Gluten-Free and Grain-Free, please advise if that is incorrect.

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees F. Grease baking sheet or line with parchment paper or Silpat sheet.
  2. In medium bowl, combine almond flour, 1/4 cup coconut flour, Parmesan cheese, rosemary and baking soda until blended.
  3. Using pastry blender or 2 knives, cut butter into flour mixture until pea-sized pieces form.
  4. Stir in egg and buttermilk just until dough forms.
  5. Sprinkle 2 tablespoons of coconut flour on work surface, shape dough into 1-inch thick round. Using 7/8" biscuit cutter, cut 9 biscuits, reshaping scraps as needed.
  6. Arrange biscuits on greased or lined baking sheet.
  7. Bake 12 minutes or until golden brown.
  8. Garnish with fresh rosemary, if desired.
  9. OPTIONAL BASIL AND SUN-DRIED TOMATO:.
  10. Replace fresh rosemary with the fresh basil. Stir in minced sun-dried tomatoes.
  11. OPTIONAL GARLIC AND SAGE:.
  12. Add garlic powder to dry ingredients and swap fresh sage for the rosemary.