* Exported from MasterCook *
Biscuits, Rosemary Buttermilk
Recipe By :
Serving Size : 9 Preparation Time :0:15
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
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Amount Measure Ingredient -- Preparation Method
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1 cup almond flour
1/4 cup coconut flour -- plus
2 tablespoons coconut flour -- divided
1/4 cup grated Parmesan cheese
2 teaspoons chopped fresh rosemary
1/2 teaspoon baking soda
1/4 cup salted butter -- cold, cubed
1 large egg
1/4 cup buttermilk
1. Heat oven to 350F. In bowl, combine almond flour, 1/4C coconut
flour, Parmesan cheese, rosemary and baking soda until blended.
2. Using blender or knife, cut butter into flour mixture until
pea-sized pieces form. Stir in egg and buttermilk just until dough forms.
3. On work surface, shape dough into 1" thick round. Using 7/8"
biscuit cutter, cut 9 biscuits, reshaping scraps as needed. Arrange
biscuits on greased baking sheet. Bake 12 min or until golden
brown. Garnish with fresh rosemary, if desired.
Serves 9
Super Easy Variations:
Basil Tomato: Replace the rosemary with 2 - 3T chopped fresh basil
and stir in 3T minced sun-dried tomatoes.
Garlic Sage: Add 1/4t garlic powder and swap fresh sage for the rosemary.
Source:
"First For Women, Jan. 2013"
Start to Finish Time:
"0:30"
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Per Serving (excluding unknown items): 174 Calories; 16g Fat (77.3%
calories from fat); 5g Protein; 5g Carbohydrate; 2g Dietary Fiber;
39mg Cholesterol; 188mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.