Grain-Free Breakfast Biscuits with Rosemary

biscuits

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. 

mixing-flours-rosemary-biscuits

Now that you have a fork in there already, blend the butter in.

adding-butter-rosemary-biscuitsYou 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.

final-mix-rosemary-biscuitsNow roll the dough out on a lightly floured countertop, about 1/2 inch thick.

rolled-dough-rosemary-biscuitsCut 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.

rosemary-biscuits-on-cookie-sheetBake @400 degrees about 20 minutes.  Though I think mine could have done with a little less.

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

dash salt

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.

This post was shared over at Southern Savvy Style,  A Delightsome Life,  Lamberts LatelyLive Laugh Rowe, and Rosilind Jukic.

 

 

 

 

 

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