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!

Date de publication:

December 25, 2017

Créé par : ♥Tina Buenzli à Triumph Over Health

Temps de préparation:

20 minutes

Temps de cuisson:

12-14 minutes

Portion:

10-12

Ingrédients:

3 ¾ cups finely ground almond flour
1 1/8 cups arrowroot powder
¾ teaspoon gluten free baking soda
¾ teaspoon Himalayan sea salt
6 Tablespoons Duck fat (grass fed butter can be substituted)
3 free-range eggs
3 Tablespoons raw, local honey
1 Tablespoon fresh Thyme, chopped fine, or cut with herb stripper/scissors
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.

Outils de cuisine:

Large Glass or Stainless Steel Mixing Bowl
SS Measuring Cups
SS Measuring Spoons
SS Cookie Sheet or Jelly Roll Pan
Herb Stripper & Scissors
Bread Basket with Warming Stone
Parchment paper

Instructions:

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)
Preheat oven to Bake 350⁰F
Combine the flour, arrowroot, baking soda and salt in a large mixing bowl
Using a whisk, blend the flour mix thoroughly
Take the duck fat (or butter) out of the freezer and add it to the flour mix
Using a pastry cutter coarsely cut the duck fat into the flour until it resembles small peas
In a small bowl, add the eggs and honey and beat well.
Pour the liquid into the dry flour mix
Mix lightly until thoroughly mixed.
Stir in both the thyme and the rosemary until it is spread throughout the dough
Place a large spoonful of dough onto a parchment lined baking sheet
Form each mound into a round biscuit with your hands
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.