Gf Rosemary Parmesan Buttermilk Biscuits

Total Time: 30 mins Preparation Time: 18 mins Cook Time: 12 mins

Ingredients

• Servings: 9
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup parmesan cheese
• 2 teaspoons fresh rosemary, chopped
• 1/2 teaspoon baking soda
• 1/4 cup salted butter, chilled and in small cubes
• 1 large egg
• 1/4 cup buttermilk
• 2 tablespoons coconut flour
• 2 -3 tablespoons fresh basil, chopped
• 3 tablespoons sun-dried tomatoes, drained and minced
• 1/4 teaspoon garlic powder
• 2 teaspoons fresh sage

Recipe

• 1 heat oven to 350 degrees f. grease baking sheet or line with parchment paper or silpat sheet.
• 2 in medium bowl, combine almond flour, 1/4 cup coconut flour, parmesan cheese, rosemary and baking soda until blended.
• 3 using pastry blender or 2 knives, cut butter into flour mixture until pea-sized pieces form.
• 4 stir in egg and buttermilk just until dough forms.
• 5 sprinkle 2 tablespoons of coconut flour on work surface, shape dough into 1-inch thick round. using 7/8" biscuit cutter, cut 9 biscuits, reshaping scraps as needed.
• 6 arrange biscuits on greased or lined baking sheet.
• 7 bake 12 minutes or until golden brown.
• 8 garnish with fresh rosemary, if desired.
• 9 optional basil and sun-dried tomato:.
• 10 replace fresh rosemary with the fresh basil. stir in minced sun-dried tomatoes.
• 11 optional garlic and sage:.
• 12 add garlic powder to dry ingredients and swap fresh sage for the rosemary.