Rosemary-Garlic Biscuits

These plant-based biscuits offer a much healthier alternative to traditional biscuits, which are very high in fat. They feature a mouthwatering combination of rosemary and garlic and are delightfully flaky and light thanks to almond flour and mashed potato in the dough. If you’re using potato flakes instead of the steamed and mashed potatoes, use 1 cup of flakes mixed with 1 cup of water. You can make them a day in advance; then warm them in the oven for 10-15 minutes at 400°F just before serving. Serve warm with Creamy Corn Butter.

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Step 1

1 To make biscuits, preheat oven to 425°F. Line a baking sheet

Step 2

with parchment paper.

Step 3

2 In a small bowl, combine mashed potato, milk, lemon juice,

Step 4

rosemary, and garlic.

Step 5

3 In a medium bowl combine the flours, baking powder, baking

Step 6

soda, salt, and pepper.

Step 7

4 Add the wet ingredients to the dry ingredients and mix gently to

Step 8

combine into a ball. Do not knead the dough.

Step 9

5 Place the dough on a well-floured surface and roll out to a 1-inch

Step 10

thickness. Using a cookie cutter, cut the dough into 2½-inch

Step 11

disks. Combine the scraps to form more disks.

Step 12

6 Place the disks on the baking sheet and bake for 35 minutes or

Step 13

until lightly browned.