Recipe: Cheddar and Rosemary biscuits (gluten-free)

What to do when you’re making a verrrry simple soup supper that needs some dressing up? Make a batch of cheesy, herbed biscuits, obviously:

Saturday night, I planned a dinner of garlicky white bean soup, which I made and enjoyed often back in my single days. But I couldn’t remember if I’d inflicted in on Mr. C&V before, and so I decided to add these biscuits as insurance in case it turned out to be a negative. Fortunately I was wrong about the soup, but the biscuits were still a welcome accompaniment.
I put these together using a batch of my homemade almond flour, so they are totally grain/gluten free.
Cheddar and Rosemary Biscuits
1 3/4 c. almond flour
1/4 tsp salt
1 tbsp baking powder
2 tbsp fresh rosemary
4 oz cheddar cheese, grated
2 eggs, lightly beaten
1 tbsp olive oil
1. Grease a baking sheet and start oven heating to 400F.
2. Mix together almond flour, salt, and baking powder until thoroughly combined.
3. Add rosemary and cheddar into the mix, stirring to evenly incorporate into the almond flour mixture.
4. Add eggs and olive oil, the dough should be sticking together slightly but not wet:

5. Place spoonfuls of dough on greased baking sheet, making 12-14 biscuits. Bake at 400F for 12-16 minutes, until lightly browned.
Serving suggestion: pair with a bowl of garlicky white bean soup:
leisurely saturday


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