GF Rosemary Parmesan Buttermilk Biscuits

The aroma of rosemary baking in the oven instantly transports me back to my grandmother’s sun-drenched kitchen. She always had a batch of something savory and herbaceous bubbling away, and these biscuits, or something remarkably close to them, were a frequent treat. The subtle saltiness of the parmesan, the fragrant rosemary, and the tender crumb of the biscuit itself – it’s pure comfort food that evokes the warmest memories. Sharing this recipe feels like sharing a piece of her love and her kitchen with you.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 9
• Yield: 9 biscuits
• Dietary Type: Gluten-Free

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup parmesan cheese, grated
• 2 teaspoons fresh rosemary, chopped
• 1/2 teaspoon baking soda
• 1/4 cup salted butter, chilled and in small cubes
• 1 large egg
• 1/4 cup buttermilk
• 2 tablespoons coconut flour, for dusting

Optional Variations:

• Basil and Sun-Dried Tomato:
  • 2-3 tablespoons fresh basil, chopped
  • 3 tablespoons sun-dried tomatoes, drained and minced
• Garlic and Sage:
  • 1/4 teaspoon garlic powder
  • 2 teaspoons fresh sage, chopped

Equipment Needed

• Baking sheet
• Parchment paper or Silpat sheet (optional)
• Medium bowl
• Pastry blender or 2 knives
• Work surface
• 7/8″ biscuit cutter

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). While the oven heats, prepare your baking sheet by lightly greasing it or lining it with parchment paper or a Silpat sheet for easy cleanup and to prevent sticking.

2. In a medium bowl, thoroughly combine the almond flour, 1/4 cup of coconut flour, grated Parmesan cheese, chopped fresh rosemary, and baking soda. Whisking these dry ingredients together ensures even distribution of the baking soda, which is crucial for achieving a good rise.

3. Using a pastry blender or two knives, cut the cold, cubed butter into the flour mixture. Work quickly and efficiently until the butter is incorporated and the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. This step is critical for creating flaky layers in your biscuits. The cold butter will melt during baking, releasing steam and creating pockets of air.

4. Add the egg and buttermilk to the bowl. Stir just until a dough begins to form. Be careful not to overmix, as this can result in tough biscuits. A shaggy, slightly sticky dough is what you’re aiming for.

5. Sprinkle the remaining 2 tablespoons of coconut flour onto a clean work surface. Gently turn the dough out onto the floured surface. Shape the dough into a round approximately 1-inch thick.

6. Using a 7/8″ biscuit cutter, cut out 9 biscuits. If needed, gently reshape any scraps to cut out additional biscuits. Try to handle the dough as little as possible during this step to maintain the tenderness of the biscuits.

7. Carefully arrange the biscuits on the prepared baking sheet, leaving a little space between each biscuit to allow for even baking.

8. Bake in the preheated oven for approximately 12 minutes, or until the biscuits are golden brown on top. Keep a close eye on them towards the end of the baking time to prevent burning.

9. Remove the biscuits from the oven and let them cool slightly on the baking sheet before serving. Garnish with fresh rosemary sprigs, if desired, for an extra touch of visual appeal and aroma.

For Basil and Sun-Dried Tomato Variation: Replace the fresh rosemary with the fresh basil and stir in the minced sun-dried tomatoes in step 2.

For Garlic and Sage Variation: Add the garlic powder to the dry ingredients in step 2 and swap the fresh sage for the rosemary.

Expert Tips & Tricks

• Keep your ingredients cold: The key to flaky biscuits is cold butter. Ensure your butter is well-chilled before cutting it into the flour mixture. You can even chill the flour mixture and buttermilk for 15 minutes before starting.
• Don’t overmix: Overmixing develops the gluten in the flour, resulting in tough biscuits. Mix just until the dough comes together.
• Use a sharp biscuit cutter: A sharp cutter will slice cleanly through the dough, preventing the edges from sealing and inhibiting rise.
• For extra height: Place the biscuits close together on the baking sheet. This will help them rise taller as they bake.
• Brush with melted butter: For an extra golden and flavorful crust, brush the tops of the biscuits with melted butter before baking.

Serving & Storage Suggestions

These biscuits are best served warm, straight from the oven. They pair beautifully with soups, stews, or salads. They are also delicious with a smear of butter, jam, or honey.

Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, wrap the biscuits in foil and warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly softer. For longer storage, freeze the baked biscuits in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat as directed.

Nutritional Information

(Estimated, per serving)

Nutrient	Amount per Serving	% Daily Value
Calories	72 kcal	–
Fat	6.6g	10%
Saturated Fat	4g	19%
Cholesterol	36.9mg	12%
Sodium	195.7mg	8%
Carbohydrates	1.3g	0%
Fiber	0.2g	0%
Sugars	0.8g	3%
Protein	2.3g	4%

Variations & Substitutions

• Dairy-Free: Substitute the buttermilk with a mixture of almond milk or coconut milk and 1 teaspoon of lemon juice or apple cider vinegar. Let it sit for 5 minutes to curdle before using. You can also substitute the Parmesan cheese with a dairy-free Parmesan alternative or nutritional yeast for a cheesy flavor.
• Herb Variations: Feel free to experiment with other herbs such as thyme, oregano, or chives.
• Cheese Variations: Try different types of cheese, such as cheddar, Gruyere, or feta.
• Sweet Biscuits: Omit the rosemary and Parmesan cheese and add 2 tablespoons of sugar to the dry ingredients for a sweeter biscuit.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough, shape it into a disc, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Bake as directed when ready.

Q: My biscuits didn’t rise very much. What could be the reason?
A: Possible reasons include using old baking soda, overmixing the dough, or not having the butter cold enough. Ensure your baking soda is fresh, avoid overmixing, and keep your ingredients chilled for the best rise.

Q: Can I use regular flour instead of almond and coconut flour?
A: This recipe is specifically designed for gluten-free flours. Substituting with wheat flour will significantly alter the texture and baking time. You would need to adapt the recipe considerably.

Q: The biscuits are browning too quickly. What should I do?
A: If the biscuits are browning too quickly, tent a piece of aluminum foil loosely over the top of the baking sheet during the last few minutes of baking.

Q: Can I freeze the biscuit dough before baking?
A: Yes, you can freeze the unbaked biscuits. Cut out the biscuits and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Final Thoughts

These GF Rosemary Parmesan Buttermilk Biscuits are more than just a recipe; they’re a way to bring warmth, comfort, and a touch of herbaceous magic to your table. Don’t hesitate to experiment with different herbs and cheeses to create your own unique flavor combinations. I encourage you to give this recipe a try and share your feedback. Pair these biscuits with a hearty bowl of tomato soup or a simple roasted chicken for a truly satisfying meal. Happy baking!