GF Rosemary Parmesan Buttermilk Biscuits

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READY IN: 30mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 350 degrees F. Grease baking sheet or line with parchment paper or Silpat sheet.
  • In medium bowl, combine almond flour, 1/4 cup coconut flour, Parmesan cheese, rosemary and baking soda until blended.
  • Using pastry blender or 2 knives, cut butter into flour mixture until pea-sized pieces form.
  • Stir in egg and buttermilk just until dough forms.
  • 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.
  • Arrange biscuits on greased or lined baking sheet.
  • Bake 12 minutes or until golden brown.
  • Garnish with fresh rosemary, if desired.
  • OPTIONAL BASIL AND SUN-DRIED TOMATO:
  • Replace fresh rosemary with the fresh basil. Stir in minced sun-dried tomatoes.
  • OPTIONAL GARLIC AND SAGE:
  • Add garlic powder to dry ingredients and swap fresh sage for the rosemary.
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