Rosemary Biscuits

adapted from Elana’s Cookbook, drop biscuit recipe

2 cups blanched almond flour
½ cup coconut flour
½ teaspoon of sea salt
½ teaspoon of baking soda
¼ cup of grapeseed oil
1 tablespoon of melted grassfed butter
2 large eggs
1 clove garlic minced
1 sprig of rosemary chopped


Preheat oven to 350o and line baking sheet with parchment paper. Combine flour, salt, baking soda in a large bowl. Whisk the eggs, grapeseed oil and melted ghee in a small bowl – once whisked add the garlic and rosemary. Then fold the wet mixture into the flour mixture until well combined. Use a ¼ cup to drop the batter in on the pan about 2 inches apart. Bake for about 15 minutes until center is done (you can use a toothpick to test the center)


Categories: Recipe


eater of paleo. provider of good eats. spreadin' the word.


Subscribe to our RSS feed and social profiles to receive updates.

No comments yet.

Got a comment?

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: