Limp Biscuit.

Happy Wednesday all!

Nope, no limp biscuits here. I have a history with biscuits, buttermilk biscuits, to be exact. You see, as far as I can remember, my grandmother ( my Mamaw) has been making buttermilk biscuits…not the Pillsbury kind from the can (although I have nothing against those), no, I am talking the from scratch, melt in your mouth, flaky, pillowy, buttery biscuits, that your momma can’t even make. Now, there is something about Mamaw’s biscuits that are unique, meaning that no one can make them like she does, even if she comes over to your house and teaches you how to make them, step by step, you will fail once you are on your own. 

Do you think I have failed? Plenty of times. I have reasoned with the excuse that it is the love that she puts into her biscuits that make them soooo good! I have also come up with a loop hole, full-proof, gluten-free “biscuit” recipe so I can feel better about my biscuit failures. Plus, little seester can eat them all she wants. You can imagine how tough it is for seester each and every time we eat breakfast at Mamaw’s house…those warm, fresh-out of the oven, biscuits staring her down. No more! 

Rosemary, Black Pepper, and Sea Salt Biscuits

Because everybody needs a biscuit for breakfast

with a huge slab of butter (I love me some butter).
These biscuits are delicious, they have a “rustic” taste to them from the almond meal, with a hint of sweetness from the rosemary, and the cracked black pepper and sea salt are just the icing on the cake…i mean, biscuit. Get you some, stat!

HOW DO YOU LIKE YOUR BISCUITS? I LIKE MINE EXTRA CRISPY, WITH APPLE BUTTER JAM AND BUTTER (i use the “spray butter,” you know, the one that is probably made from horses hooves, with 1,000 chemicals in it). Don’t. Judge. Me.

Rosemary, Black Pepper, and Sea Salt Biscuits (GF) (recipe slightly adapted from Elana’s Pantry):

2 1/2 c. almond flour (plus more for dusting)
1/2 t. baking soda
1/2 t. sea salt (plus more for sprinkling on top)
1 t. cracked black pepper
1 T. rosemary, finely chopped
1/4 c. Earth Balance natural buttery spread (I used the sticks of butter)
2 eggs
1 T. agave nectar (or honey)
1. Preheat oven 350 F.  In a medium bowl, combine almond flour, salt, pepper, rosemary, and baking soda.
2. Using an electric stand mixer, fitted with the paddle attachment, blend together butter, eggs, and agave nectar. 
3. Stir the dry ingredients into the wet until a nice dough forms.
4. Line a baking sheet with parchment paper, place dough on baking sheet, place another piece of parchment paper over the dough, roll the dough out using a rolling pin (a glass cup works well too).
5. Dust dough with extra almond flour if too sticky and acting up.
6. Cut the dough into biscuits using a biscuit cutter, glass, or a mason jar with a 3-in. wide mouth.
7. Separate the biscuits on the baking sheet, top each with a sprinkle of sea salt, and bake for 15 minutes, or until biscuits are slightly golden brown on the bottom edges.

Serve with butter, jam, gravy?, etc.

Makes 6 large biscuits.



  1. bahahahaha love the title of this post. Your baked good look delicious!

  2. Aubrey, these were fantastic! I have one left. I think I need to scale back on the baked goods, haha!

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