Rosemary Sage Dinner Biscuits
Gluten Free Bread, but you'd Never Know It
When I was healing my body from cancer, I was BLESSED to have my daughter Briana home helping me "Get it all Done." We did a lot of experimenting in the kitchen and came up with these tasty gluten free biscuits. (This girl LOVES her biscuits!) These biscuits are great for a dinner party, Thanksgiving as well as for Christmas. The leftovers also taste great for breakfast with eggs in the morning! Even those that reject the whole “gluten free” thing – love ‘em too! You might think that using duck fat is odd, but considering I make roasted duck for my family often, I save the resulting fat in the refrigerator to toss into vegetables and our favorite biscuit recipe when the need arises. If you’ve never tried using duck fat, I encourage you to give it a try. It really adds amazing flavor!
Fecha de Publicación:
December 25, 2017
Creado por: ♥ Tina Buenzli de Triumph Over Health
Tiempo de preparación:
20 minutes
Hora de cocinar:
12-14 minutes
Tamaño de la porción:
10-12
Ingredientes:
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3 ¾ cups finely ground almond flour
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1 1/8 cups arrowroot powder
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¾ teaspoon gluten free baking soda
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¾ teaspoon Himalayan sea salt
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6 Tablespoons Duck fat (grass fed butter can be substituted)
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3 free-range eggs
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3 Tablespoons raw, local honey
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1 Tablespoon fresh Thyme, chopped fine, or cut with herb stripper/scissors
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1 Tablespoon fresh Rosemary, chopped fine, or cut with herb stripper/scissors
Note: Always presume all ingredients listed are organic and/or as natural as can be (GMO, hormone and pesticide free).
Note: It's easy to get confused when reading food labels today. To save you research time and frustration, I have linked as often as possible to my favorite brands. These same products and 1000's more can be found HERE. My favorite non-toxic kitchen equipment is also linked below, as well as many more HERE.
Herramientas de cocina:
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SS Cookie Sheet or Jelly Roll Pan
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Bread Basket with Warming Stone
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Parchment paper
Direcciones:
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Place the duck fat into the freezer for about 15 minutes to harden some (If using butter, make sure it is very cold. I suggest keeping it in the fridge until ready to use)
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Preheat oven to Bake 350⁰F
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Combine the flour, arrowroot, baking soda and salt in a large mixing bowl
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Using a whisk, blend the flour mix thoroughly
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Take the duck fat (or butter) out of the freezer and add it to the flour mix
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Using a pastry cutter coarsely cut the duck fat into the flour until it resembles small peas
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In a small bowl, add the eggs and honey and beat well.
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Pour the liquid into the dry flour mix
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Mix lightly until thoroughly mixed.
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Stir in both the thyme and the rosemary until it is spread throughout the dough
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Place a large spoonful of dough onto a parchment lined baking sheet
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Form each mound into a round biscuit with your hands
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Bake the biscuits for 14-16 minutes until golden brown.
**Watch the biscuits carefully when time is getting close to the end to account for your ovens unique temperature.
Allergy/Health Information:
If you have a dairy allergy, make sure to use the duck fat.
Tipo de receta:
Breads, Crackers & Crusts
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