These Rosemary Paleo Biscuits were surprisingly good. They are bite sized and even though I made them small, they could have been smaller as some of them didn’t quite bake all the way through although they were edible and got eaten. Â I served them with a little bit of honey on top.
I was quite leery of making biscuits with almond flour because I haven’t had much luck in making anything “bread-y” with it. This recipe alleviated my fears so I will be bolder in the future.
There aren’t too many ingredients needed to make these biscuits. (And no, the coconut oil didn’t make them taste like coconut — another surprise.)
The dough, surprisingly, came out dough-y — just like bread that uses white or wheat flour.
I almost forgot to flour the cutting board. The texture of the flour was more coarse than what I used to bake with but it worked well.
You’ll be rolling the dough out to about 1 inch thick. I didn’t roll mine out evenly which is why I had some that didn’t cook all the way through. Next time I’ll know better.
The recipe said to use a biscuit cutter (which I didn’t have) so I just used my hands to form them. I’m sure it will work better with a biscuit cutter. (Note to self: buy a biscuit cutter.)
Then you’ll be baking them and they’ll come out like this. I checked the bottoms of them before I took them all out of the oven and it was lightly browned — any more brown and they would have been burnt so they came out right on time.
Ready to try it?
- 2 1/2Â cups blanched almond flour, plus 1/2 cup for dusting
- 1/2Â teaspoon salt
- 1/2Â teaspoon baking soda
- 1/4Â cup coconut oil, melted
- 2Â eggs
- 1Â tablespoon honey
- 1Â tablespoon fresh rosemary, chopped (I used dried rosemary)
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Combine almond flour, salt, baking soda, and rosemary in a bowl.
- In a separate small bowl, whisk together the eggs, honey, and oil.
- Mix the wet ingredients with the dry ones until a nice dough forms.
- Roll the dough out until itâ€™s about an inch thick.
- Use a biscuit cutter to cut rounds out of the dough.
- Place biscuits on the prepared baking sheet. (If you donâ€™t have a biscuit cutter, just form 1-inch thick round biscuits with your hands.)
- Bake biscuits for about 12 to 15 minutes or until golden.
- Makes about 12 biscuits.
Here’s one with honey on top. Now, enjoy this great tasting paleo biscuit.
These will go great with soup, beef stew or for breakfast — anytime you want bread.
Thanks to Walking for Dummies for this recipe.
One thought on “Rosemary Paleo Biscuits”