Hazel.

Don't you just love the name Hazel? When I was little, I had the sweetest neighbor that lived two doors down from me named Hazel. She was like my third grandmother, always telling me stories of her younger days that were hilarious, but intended to teach me life lessons. I never saw Hazel cook, but I am sure that she was a fantastic cook! I mean, a little old lady named Hazel just seems like the type of person that knows how to throw down some homemade cheesy grits, roasted butter chicken, and buttermilk biscuits with ligonberry preserves. What's a ligonberry, by the way? 

For all I know, Hazel's cooking skills went as far as a toasted ham and cheese sandwich. For now, we will just say that she was an all-around awesome "pioneer woman-ish" woman. Anyway, I mentioned biscuits somewhere up there in my ramblings, and that is exactly what I have for you today. Biscuits. I have been playing around with a few different gluten-free flours in my biscuits. Low and behold, winner, winner, hazelnut flour dinner! 

Hazelnut Rosemary Biscuits.

I am sure Hazel would approve!

 Ligonberry preserves are totally encouraged.

Hazelnut Rosemary Biscuits (GF):

Ingredients:

1 1/2 c. hazelnut flour

1 c. almond flour, plus extra for dusting

1 t. salt

1 t. baking soda

1/4 c. melted coconut oil

2 eggs

1 T. fresh rosemary, finely chopped

Instructions:

1. Preheat oven to 350 F. Line a baking sheet with parchment paper.

2. Place both flours, salt, rosemary, and baking soda in a large bowl and mix well.

3. Place coconut oil and eggs in a separate bowl and mix well.

4. Pour the wet ingredients into the dry ingredients and combine until a dough forms.

5. Form dough into a large ball and place on a piece of parchment paper dusted with almond flour.

6. Place another sheet of parchment paper on top of the ball of dough. Use a rolling pin to roll dough out until it is about 2 inches thick.

7. Remove the top piece of parchment paper and using a biscuit cutter, cut the biscuits out and place them on the prepared baking sheet.

8. Repeat the process with the remaining dough. Bake for 20-25 minutes, or until golden brown on the bottoms.

MANGIA!!!