This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

NEW ORLEANS (WGNO) — Chef Ryan Conn of FUEL Café + Market at Ochsner Fitness Center joins me to share one of our favorites recipes from The Eat Fit Cookbook. These Rosemary Scones (developed by our favorite baker, Ben McLauchlin) are a  versatile crowd-pleaser.

Chef Ryan shows us how to whip them up as a batch of savory little biscuits that are fabulous on their own, perfect for brunch, and great at dinner as a fancier (and better for you) bread option. They also freeze well, so you can make ahead for an event when you’re feeding a crowd, or just as your own go-to grab-and-go stash.

Serving Tip // We love to make breakfast sandwiches out of these. Molly’s favorite is with egg, goat cheese and a slice of prosciutto.

Rosemary Biscuits | GF, Low Carb, Vegetarian

Makes 10 biscuits

Ingredients:

  • 1¾ cup almond flour
  • ¼ cup coconut flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt
  • 4 tablespoons Swerve Granular                                    
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons chopped fresh chives
  • ½ tablespoon chopped garlic
  • ½ teaspoon xanthan gum
  • 4 tablespoons coconut oil, chilled
  • 1 egg (room temperature)
  • 4 tablespoons unsweetened almond milk

Instructions:

Preheat oven to 400 degrees. Grease a baking sheet or round baking pan. In a medium-sized bowl, mix together almond and coconut flour with next 7 ingredients. Work coconut oil into flour mixture with a fork or your hands until it resembles breadcrumbs. Set aside.

In a small bowl beat together egg and milk. Add 5 tablespoons of the egg-milk mixture to the flour mixture (leaving a little egg and milk for basting the top of the scones) and mix until well combined.

Transfer dough to an almond-floured countertop or cutting board. Shape the dough into a small circle about 2 inches thick. Using a buttered champagne flute or small biscuit cutter, cut biscuits out of dough. Place biscuits close together on a cookie sheet (when they cook you want the edges to touch so they stay soft). Bake for 13-16 minutes, or until tops are golden brown around the edges and the dough is cooked through. Remove biscuits from oven and transfer them to a bowl lined with a bread cloth, cloth napkin, or kitchen towel to keep the biscuits moist and warm for serving.

Per serving (1 biscuit): 220 calories, 18 grams fat, 8 grams saturated fat, 180 mg sodium, 14 grams carbohydrate (6 grams net carbs), 3 grams fiber, 2 grams sugar (0 added sugar), 7 grams protein

*

Molly Kimball, RD, CSSD is a registered dietitian + nutrition journalist in New Orleans, and founder of Ochsner Eat Fit nonprofit restaurant initiative. Tune in to her podcast, FUELED | Wellness + Nutrition and follow her on Facebook, Instagram and Twitter at @MollyKimballRD. See more of Molly’s articles + TV segments at www.mollykimball.com, and sign up for Eat Fit Wellness Bites weekly newsletter, here.