These are some of the most scrumptious biscuits I have ever eaten. In addition to incorporating herbs, they are also gluten-free, and grain-free. In you want the regular recipe with wheat flours, see my inspiration here.
Biscuits such as these are quite simple to make. First, add all the dry ingredients together in a bowl, omitting rosemary. I used two forks to mix and also to add air to my flours. This is important when baking with gluten-free flours, to aid in rising.
Now that you have a fork in there already, blend the butter in.
You can see some of the butter chunks in this picture. Cut the rosemary leaves in tiny pieces; I used scissors for mine. Work the rosemary and milk into the dry ingredients.
Cut biscuits and place on cookie sheet. I used a drinking glass. Then I placed them on parchment paper on the cookie sheet. I sprayed the cookie sheet with cooking spray first, just to keep the parchment paper in place.
Breakfast Biscuits with Rosemary
1 c. almond flour
1/2 c. +2 1/2 T. tapioca flour
1/4 c. + 1 1/2 T. coconut flour
1 t. baking powder
1/2 t. baking soda
1/2 T. sugar
3/4 c. milk
2 T. butter
2 T. fresh rosemary
Add dry ingredients, tossing with two forks, omitting rosemary. Mash in the butter. Chop rosemary and with the milk, add to the dry ingredients.
Lightly flour board, and roll the dough about 1/2 inch thick. Cut biscuits and bake about 20 minutes at 400 degrees.
Enjoy!! See my post here for all the amazing benefits of rosemary.