Maple Rosemary Biscuits

These are gluten free, super light and airy. Don’t be alarmed if yours don’t remain as fluffy as they cool. They still taste amazing!


Serves 12. Prep time: 15 min. + 30 min. to rise. Cooking time 15 min.
  • 2 cups gluten-free all purpose flour ( I like Bob’s Red Mill All-Purpose Baking Flour red label)
  • 2 1/2 tsp. xanthan gum
  • 1 tsp. sea salt
  • 2 tsp. instant yeast
  • 2 large eggs, lightly whisked
  • 1 1/2 cups unsweetened coconut milk (carton, not can)
  • 2 tbsp. ghee (organic grass fed is optimal)
  • 2 tbsp. pure maple syrup
  • 1 tbsp. finely chopped fresh rosemary
  • Special equipment: Nonstick cooking spray and muffin tin


  1. Preheat oven to 400 degrees F
  2. Lightly coat muffin pan with spray. Set aside.
  3. Place flour, xanthan gum, salt and yeast in food processor; pulse to combine. Set aside.
  4. Combine eggs, coconut milk, ghee, maple syrup, and rosemary in a medium mixing bowl; whisk to blend.
  5. With food processor running, add egg mixture to flour; process for 2 1/2 minutes.
  6. Fill each muffin cup with 1/4 cup batter; cover. Allow to rise for 30 minutes
  7. Uncover and bake for 15 minutes, rotating pan after 8 minutes.
  8. Let muffins cool in pan slightly before transferring to a cooling rack.

Recipe Notes:

  • Rapid rise yeast (1 packet) can be used instead of instant yeast.
  • If you don’t have a muffin top or regular muffin pan, use 2 large baking sheets lined with parchment paper. Spread 1/4 cup batter into 4-inch circles on parchment paper.
  • To get a nice cut – split with a fork rather than slicing with a knife.
  • Store in an airtight container up to 3 days or freeze for up to 3 months.

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