Rosemary Paleo Biscuits

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.  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?

Ingredients

• 2 1/2 cups blanched almond flour, plus 1/2 cup 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 (I used dried rosemary)

Directions

1. Preheat the oven to 350 degrees.
2. Line a baking sheet with parchment paper.
3. Combine almond flour, salt, baking soda, and rosemary in a bowl.
4. In a separate small bowl, whisk together the eggs, honey, and oil.
5. Mix the wet ingredients with the dry ones until a nice dough forms.
6. Roll the dough out until it’s about an inch thick.
7. Use a biscuit cutter to cut rounds out of the dough.
8. Place biscuits on the prepared baking sheet. (If you don’t have a biscuit cutter, just form 1-inch thick round biscuits with your hands.)
9. Bake biscuits for about 12 to 15 minutes or until golden.
10. 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.