GF Rosemary Parmesan Buttermilk Biscuits

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.

• Ready In: 30 mins
• Serves: 9

Ingredients

• 1  cup  almond flour
• 1⁄4 cup  coconut flour
• 1⁄4 cup parmesan cheese
• 2  teaspoons fresh rosemary, chopped
• 1⁄2 teaspoon baking soda
• 1⁄4 cup salted butter, chilled and in small cubes
• 1  large egg
• 1⁄4 cup buttermilk
• 2  tablespoons  coconut flour

• OPTIONAL BASIL AND SUN-DRIED TOMATO

• 2 -3  tablespoons fresh basil, chopped
• 3  tablespoons sun-dried tomatoes, drained and minced

• OPTIONAL GARLIC AND SAGE

• 1⁄4 teaspoon garlic powder
• 2  teaspoons fresh sage

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.