Garlic + Rosemary Biscuits
There isn’t always time to make an elaborate breakfast, but that doesn’t mean it shouldn’t be delicious! These are paleo, gluten, dairy, AND grain-free, and only take thirty minutes to make. Better yet, their crispy exterior pairs perfectly with the fluffy interior. Get your oven (and toppings) ready, so you and your family can devour this breakfast worth getting out of bed for!
Ingredients:
2.5 cups almond flour
2 eggs
1 tbsp apple cider vinegar
1/2 tbsp dried rosemary
1 tsp garlic powder
1/2 tsp baking soda
1/4 tsp sea salt
Directions:
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
In a small bowl, whisk the eggs, then add the vinegar.
Gradually stir the remaining ingredients into the wet ones.
Roll the thick dough into 1-2 inch balls and place on the prepared baking sheet.
Using your hand, flatten each ball.
Cook for 18-20 minutes, flipping halfway through, or until slightly golden-brown on top.
Let cool, then top with dairy free cream cheese, ghee, or my homemade blackberry jam!
Notes:
When rolling, dampen hands, to make the dough stick to your hands less.
