These golden-brown biscuits have just a hint of herbal rosemary flavor. They're so flaky and rich you almost won't believe they're gluten-free.
Rosemary Almond Flour BiscuitsYield: 6 biscuits
2 1/2 cups almond flour, plus extra for rolling dough
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup lard
1 tablespoon raw honey
3/4 tablespoon finely chopped rosemary leaves
Special equipment: a 3-inch round biscuit or cookie cutter
Combine almond flour, salt, and baking soda together in a large bowl. Whisk to incorporate.
In a small bowl, whisk together 2 eggs, lard, honey, and rosemary. Mix wet ingredients into dry until thoroughly combined and dough comes together. Cover bowl and place in refrigerator for at least 1 hour, or up to 3 days.
When ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper. Press or roll out dough to a 1-inch thickness, sprinkling the surface with extra flour to avoid sticking. Cut out circles with a 3-inch cutter and place on prepared baking sheet. Whisk remaining egg in a small bowl and brush on top of biscuits. Bake in oven for 15 minutes or until golden brown.