Roost’s Pecan Biscuits

The Roost blogger posted this recipe for biscuits.  When I made it, I never did achieve a stiff enough dough to roll it out and cut with a biscuit cutter.  Instead, I made it just stiff enough to make drop biscuits, which worked just fine.  The biscuits are very tender and do not keep well.  Make them the day you plan to eat them.

To make pecan meal, I ground up some pecans very finely in my food processor.

1 cup almond flour, plus a little extra if needed
1 1/2 cups pecan meal
1 teaspoon salt
1 teaspoon baking soda
1/4 cup melted clarified butter
2 eggs
1 tablespoon chopped fresh rosemary

Preheat oven to 350F. Place dry ingredients in a bowl and mix well. Place wet ingredients in a bowl and mix well. Combine wet and dry ingredients until a dough is formed. If the dough is very wet, add more almond flour, a tablespoon at a time, to form a stiff dough.  Drop 1/4 cup sized mounds onto a parchment lined baking sheet. Bake 20 – 25 minutes.


One response

  1. Pingback: Chicken and Winter Vegetable Stew with Pecan Biscuits – a low #FODMAP recipe | FODMAP diet recipes

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