Rosemary & Parmesan Biscuits - Divalicious Recipes (2024)

Published: Jun 6, 2012 · Updated: Dec 8, 2020 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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Gluten FreeLow Carb

Rosemary Parmesan biscuits are baked with almond flour and make a savoury biscuit. A healthier option for those following a Low carb, Keto or gluten free diet.

These savoury biscuits are just lovely. Rosemary and Parmesan are a great flavour combination and the Parmesan give this biscuit a slight chewy texture but they also melt in your mouth. You could use this biscuit mixture as a base and play around with the flavourings, but try this first as it is yummy!

Rosemary & Parmesan Biscuits - Divalicious Recipes (1)

I use fresh rosemary but you could use dried. I would increase the amounts if using dried though. The biscuits kept well in an air tight container in the fridge too...will keep for a week happily. The Chief taster took to heating them up in the microwave and declared them delicious.

Rosemary Parmesan Biscuits

Angela Coleby

5 from 5 votes

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Course Snacks

Servings 12 Biscuits

Ingredients

1 ½ cups (144g) Almond flour
1 cup (100g) Parmesan cheese grated
2 tablespoons Rosemary, chopped dried/fresh
1 Egg Beaten
½ teaspoon salt
2 tablespoons butter, unsalted melted
½ teaspoon garlic powder
½ teaspoon baking powder

Instructions

Preheat the oven to 180C/350F degrees.
Mix the almond flour, baking powder, salt, garlic powder together
Add the eggs and butter and blend well.
Mix in the cheese and rosemary until you have a blended dough.
Roll small balls of the biscuit dough and place on a parchment paper lined baking tray. Flatten the biscuits with the palm of your hand.
Bake for 10-12 minutes until golden brown and firm.
Eat and enjoy!

Notes

12 biscuits

Nutritional Info per biscuit: 128 Calories, 11g Fat, 6g Protein, 3g Total Carbs, 1g Fibre, 2g Net Carbs

The information shown is an estimate provided by an online nutrition calculator.

Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes

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Reader Interactions

Comments

Jane
August 18, 2023 at 2:36 pm
So yummy! Will make these again
Reply
- Angela Coleby
  August 22, 2023 at 9:34 am
  Delighted you enjoyed them! Thanks for the feedback!
  Reply
Irene
August 18, 2023 at 4:50 am
Can I replace butter with olive oil/coconut oil? And for 2 tablespoons butter how much olive oil or coconut oil should I use?
Reply
- Angela Coleby
  August 22, 2023 at 9:35 am
  You could replace the butter with oil and I would use 2 to 3 tablespoons of oil. Start with 2 and if the dough is too dry, add an additional tablespoon.
  Reply
Jacquie
February 03, 2022 at 3:19 pm
Just made these ready for valentines afternoon tea. They were so quick and easy.
I pressed down the mixture with my hand and used a heart shaped cutter to get small hearts. I’m very pleased with the result (and myself😉)
Just tasted one for quality control - delicious.
Reply
- Angela Coleby
  February 03, 2022 at 3:57 pm
  I love the heart shape cutter idea! Delighted that they passed quality control!
  Reply
Elaine
September 01, 2021 at 8:15 am
Can they be frozen?
Reply
- Angela Coleby
  September 01, 2021 at 12:27 pm
  Yes they can.
  Reply
Maria
See Also
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April 25, 2021 at 7:45 am
As I also wrote on FB, these are truly addictive! I made them with pecorino (personal preference) and with dry rosemary (cos I didn't have fresh) and they turned out fantastic. One of the most delicious biscuits I have ever had! I had hard time pacing myself! Thanks for this heavenly recipe!
Reply
- Angela Coleby
  April 26, 2021 at 10:23 am
  Thank you for a lovely review! You'd made my day and I'm delighted you like them as much as we do!
  Reply
Rene Reed
December 08, 2020 at 6:04 pm
Made several batches and loved them. My husband raved over them. I found it interesting, however, that the instructions mention adding baking powder, but baking powder is not listed in the ingredients. I opted for a teaspoon.
I am serving them tomorrow, so I will re-heat in a low oven.
Reply
- Angela Coleby
  December 08, 2020 at 8:34 pm
  Oops! I'll amend the recipe card. Thanks for letting me know. Glad you are enjoying them!
  Reply
Kim
November 24, 2020 at 7:29 am
Delicious! Wonderful texture and flavor. This is a keeper.
Reply
- Angela Coleby
  November 24, 2020 at 8:37 am
  Thank you! Glad you enjoyed them!
  Reply
Rachel
November 22, 2018 at 6:11 pm
Biscuits in the oven! However, why is my rosemary still on the counter?
Reply
Patti
December 02, 2017 at 7:22 am
P.S.
You left out the Rosemary when adding the flour garlic parking powder and salt. No mention of adding the Rosemary .
Thanks
Reply
- Angela Coleby
  December 02, 2017 at 7:22 am
  Will correct that, thanks!
  Reply
Patti
December 02, 2017 at 7:17 am
It calls for baking powder but it isn't in the recipe also it says to mix eggs as in plural nut the recipe only calls for one egg. I'm in the process of making these and now I've been stopped in my tracks because of the baking powder. Please advise. I also think these will be awesome looking forward to trying them.
Namaste
Reply
- Angela Coleby
  December 02, 2017 at 7:19 am
  Ignore the baking powder and it should just be one egg. If the mixture looks too dry add another egg. I use medium sized eggs so it can vary.
  Reply
Sue
February 27, 2017 at 6:13 pm
awesome! I loved these, goes great with a glass of red wine too 😉
Reply
- Angela Coleby
  February 27, 2017 at 6:26 pm
  Good choice!!?
  Reply
- Patti
  December 02, 2017 at 7:23 am
  Ok great.
  Thanks for the speedy reply I'm making them now. So no baking powder and one egg.
  Blessings
  Reply
controledHB
August 17, 2014 at 5:54 am
Hi, you mention spice in the method but there is no spice in the ingredients?
Reply
- Divalicious
  August 18, 2014 at 4:04 pm
  It should have been Rosomary. I was thinking about trying this with other spices as I typed! Have corrected it now thanks!
  Reply
mary
August 04, 2013 at 9:43 am
look delecious....can't wait to try this biskuit
Reply
Cheap Luxury
June 06, 2012 at 9:52 am
These sound delicious!
Reply

Rosemary & Parmesan Biscuits - Divalicious Recipes (2024)

FAQs

What is the secret to an excellent biscuit? ›

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

What are the two most important things to do to ensure a flaky and tender biscuit? ›

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid.

Discover More Details ›

How to make a Mary Berry biscuit? ›

Method

Pre-heat oven to 180°C /fan 160°C/ gas 4. ...
Mix the butter with the caster sugar.
Add the self-raising flour and mix it in well. ...
Using your hands, bring the mixture together to form a dough.
Take a walnut size amount and roll it into a ball and place it on a baking tray. ...
Get a fork and dip it in warm water.

More items...

Jan 3, 2024

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What kind of flour makes the best biscuits? ›

Cake flour will give you a lighter, fluffier biscuit, but the outer crust won't have as much bite to it. Conversely, all-purpose flour will provide more bite, but it'll be a drier, less airy biscuit. The solution: Use half cake flour and half all-purpose flour.

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Should you chill biscuit dough before baking? ›

But if you chill your pan of biscuits in the fridge before baking, not only will the gluten relax (yielding more tender biscuits), the butter will harden up. And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.

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Which liquid makes the best biscuits? ›

Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

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What kind of butter is best for biscuits? ›

It will work with unsalted or salted butter. I like the extra saltiness of salted butter, but you can reduce the salt to 3/4 teaspoon if you prefer. Self-rising flour: If you use self-rising flour, there won't be enough baking powder added to the biscuit dough.

What makes a high quality biscuit? ›

Use flour with low protein content

To make extra tender biscuits, you don't want to develop a lot of gluten. Flours with a higher protein content develop gluten more readily. To get the soft biscuits you're after, Catherine recommends using for an all-purpose flour with a small amount of protein.

What is the most important step in biscuit making? ›

Mixing. The multi-stage mixing method is preferred for its ability to produce consistent doughs which are not fully developed. Blending all dry ingredients to rub or cut the shortening into the flour until fat is fully distributed and pea-sized lumps are visible.

Tell Me More ›

What are the key points of the biscuit method? ›

The biscuit-method, also used for scones, is prepared by sifting together the dry ingredients including flour, salt, sugar, and baking powder, the fat is then cut into the dry ingredients, and the mixture is folded together with the liquid producing a dense yet flakey texture.

Read The Full Story ›

What does adding an egg to biscuits do? ›

As it turns out, adding hard-boiled egg yolks to your biscuit dough is a way to ward off an overworked, tough dough that can be the downfall of a butter-based pastry. When the trick is employed, the pastry shatters and then dissolves in your mouth quickly, tasting like a knob of flaky butter.

View Details ›