Grain-Free Rosemary Sea Salt Biscuits

Grain-Free Rosemary Sea Salt BiscuitsI was thinking about something special to go along with our roasted chicken for dinner the other night, when something else entirely unrelated brought rosemary to mind. I love the smell of rosemary, and was struck by the idea of making Rosemary Sea Salt Biscuits.

 

Unfortunately, time got away from me and I was unable to make the biscuits that night. However, once I had pictured them, I couldn’t stop thinking about how great they would taste.

 

So two days later I pulled out my Grain-Free Biscuits Recipe and added rosemary to the mix. The result was a wonderful, savory, grain-free biscuit with just enough herby flavor to wonderfully complement the roast chicken I imagined serving it alongside. Delicious!

 

Here’s how I made them:

 

Grain-Free Rosemary Sea Salt Biscuits

7 biscuits

Grain-Free Rosemary Sea Salt Biscuits

Ingredients

  • 2.5 cups Almond Flour, plus about ¼ cup for dusting the dough
  • ½ teaspoon Salt
  • ¼ cup Coconut Oil
  • 2 teaspoons Dried Rosemary, finely chopped
  • 2 Eggs

Instructions

  1. Blend together coconut oil, eggs and salt. I pulsed them together in my food processor.
  2. Pulse the almond flour into the wet ingredients until they are just combined (do not leave the machine running or it will over-mix your dough) and a nice dough forms.
  3. Dust a piece of parchment paper set on top of your baking tray with a little bit of almond flour. Flatten the dough onto the parchment until it’s about ¾-inch thick. (Again, a super helpful child ended up pressing mine a little bit flatter than I planned, but I’d much rather have the help than a thicker biscuit).
  4. If you’re having trouble (the dough is very sticky or not flattening out), dust the dough with the extra almond flour.
  5. Cut the dough into biscuits. I used a sharp knife to do this. If you want to make all of your biscuits the same exact shape and size, you can use the rim of a glass.
  6. Spread biscuits out on sheet of parchment paper-lined baking tray.
  7. Bake at 350 for 15-20 minutes, or until the biscuits are browned on the bottom edges.
  8. We served these both plain and with butter. They were good either way.
http://everydayintentionalliving.com/grain-free-rosemary-sea-salt-biscuits/

 

Grain-Free Biscuits

2.5 cups Almond Flour, plus about ¼ cup for dusting the dough [Available HERE]
½ teaspoon Salt [I use THIS]
¼ cup Coconut Oil [Available HERE]
2 teaspoons Dried Rosemary, finely chopped
2 Eggs

Blend together coconut oil, eggs and salt. I pulsed them together in my food processor.

Pulse the almond flour into the wet ingredients until they are just combined (do not leave the machine running or it will over-mix your dough) and a nice dough forms.

Dust a piece of parchment paper set on top of your baking tray with a little bit of almond flour. Flatten the dough onto the parchment until it’s about ¾-inch thick. (A super helpful child ended up pressing mine a little bit flatter than I planned, but I’d much rather have the help than a thicker biscuit).

If you’re having trouble (the dough is very sticky or not flattening out), dust the dough with the extra almond flour.

Cut the dough into biscuits. I used a sharp knife to do this. If you want to make all of your biscuits the same exact shape and size, you can use the rim of a glass.

Spread biscuits out on sheet of parchment paper-lined baking tray.

Bake at 350 for 15-20 minutes, or until the biscuits are browned on the bottom edges.

We served these both plain and with butter. They were good either way.

Makes about 7 biscuits.

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