Tuesday, March 26, 2013

Rosemary Biscuits

I think I told everyone I know yesterday how great this biscuit recipe is.  I am used to my paleo baked goods not being very good.  This recipe rocks and I'm so happy I found it.  I can see people making these biscuits to go with Easter ham next weekend.  My husband wants to try to make them spicy and use them with cornbread.  I'm using the leftover rosemary biscuits and adding some coconut butter and Italian seasonings to go with some zucchini spaghetti later this week.

You must rolls these out thick.  They do not rise and they do flatten out a bit.  I got about 9 biscuits out of the recipe.  I also used coconut flour on wax paper so the dough wouldn't stick while rolling.  I just like how fluffy coconut flour is and I happen to have more of it in my pantry than almond flour.

Almond Rosemary Biscuits
2 1/2 cups blanched almond flour
plus 1/2 cup for dusting (I used coconut flour for dusting)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup coconut oil, melted
2 eggs
1 tablespoon honey
1 tablespoon fresh rosemary, chopped

 Preheat oven to 350 degrees.
Line a baking sheet with a silpat.
Combine almond flour, salt, baking soda, and rosemary in a bowl.
In a separate bowl, whisk together eggs, honey, and coconut oil.
Mix wet ingredients into dry until a nice dough forms.
Lay one sheet of wax paper down on a flat surface and sprinkle with 1/4 cup of coconut flour.
Place dough in center of parchment paper and sprinkle with additional flour.
Place another sheet of wax paper over dough and roll dough into 1-inch thickness.
Using a biscuit cutter cut rounds out of dough.
Place biscuits on prepared baking sheet.
Bake for 12 minutes.

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