Friday, November 25, 2011

rosemary + olive oil drop biscuits

being GF has had its good days and bad days... luckily the last year has been pretty good - haven't had too many "i wish i could have..." moments... but i had to have biscuits this thanksgiving, i just had to! so i found a recipe for almond flour drop biscuits a few weeks ago and pinned it for this very occasion. and then, just a couple days ago, i remembered having some amazing rosemary + olive oil bread long before my GF days and thought 'yeah girl!!' so here's my simple recipe for just that. :)

  2 1/2 cups almond flour
  1/2 tsp. salt
  1/2 tsp. baking soda
  2 eggs
  1/3 cup extra virgin olive oil
  1/4 cup honey
  2 tablespoons fresh rosemary {about two sprigs - chopped}

   - preheat oven to 350 degrees.
   - whisk dry ingredients {flour, salt, baking soda, rosemary} together in one bowl, mix wet ingredients in a larger bowl then combine dry mixture to wet. blend until thoroughly combined {i used a spatula when it started to thicken up}
   - drop heaping spoonfuls {just shy of 1/4 cup} onto parchment lined baking sheet.
   - bake for 15-20 minutes until a toothpick comes out clean and the biscuits look golden brown.
   - serve immediately and enjoy!! {makes about 10 biscuits}

{a snapshot of our first montana thanksgiving... it was magical.}