Gf Rosemary Parmesan Buttermilk Biscuits - cooking recipe

Ingredients

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
OPTIONAL BASIL AND SUN-DRIED TOMATO
2 -3 tablespoons fresh basil, chopped
3 tablespoons sun-dried tomatoes, drained and minced
OPTIONAL GARLIC AND SAGE
1/4 teaspoon garlic powder
2 teaspoons fresh sage

Preparation

Heat oven to 350 degrees F. Grease baking sheet or line with parchment paper or Silpat sheet.
In medium bowl, combine almond flour, 1/4 cup coconut flour, Parmesan cheese, rosemary and baking soda until blended.
Using pastry blender or 2 knives, cut butter into flour mixture until pea-sized pieces form.
Stir in egg and buttermilk just until dough forms.
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.
Arrange biscuits on greased or lined baking sheet.
Bake 12 minutes or until golden brown.
Garnish with fresh rosemary, if desired.
OPTIONAL BASIL AND SUN-DRIED TOMATO:
Replace fresh rosemary with the fresh basil. Stir in minced sun-dried tomatoes.
OPTIONAL GARLIC AND SAGE:
Add garlic powder to dry ingredients and swap fresh sage for the rosemary.