I 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 (recipe HERE) 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:
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
- 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. (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).
- 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.
Grain-Free Biscuits
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
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 a biscuit cutter.
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.