I'm not a woman of many words today, but that's OK because these tasty pumpkin drop biscuits pretty much speak for themselves! They are the perfect partner to some warm soup on a cold day and are brilliant for making breakfast sandwiches in the morning. The best thing about these little guys: they are super versatile, so don't be afraid to ditch the onions and bacon (blasphemy, I know!) and fill it with your own personal favorites. Go ahead, get creative and enjoy!
Bacon & Chive Coconut Flour Biscuits
(Paleo, Nut/Gluten/Grain/Dairy Free)
Ingredients:
1/2 cup coconut flour
3/4 teaspoon baking soda
A scant less then 1/2 teaspoon salt
1/2 cup melted shortening /ghee or mix with bacon fat
3 large eggs room temp is best
3 large eggs room temp is best
1 tablespoon apple cider vinegar
1/2 cup butternut squash or pumpkin purée. (Don't worry, you can't taste it)
1/2 cup butternut squash or pumpkin purée. (Don't worry, you can't taste it)
1/4 cup chives or green onions chopped or thinly sliced
3- 4 strips of bacon
Optional: add finely diced tart apples to the batter
Optional Dairy: 1/8-1/4 cup shredded raw cheese (obviously NOT dairy free but tasty if you can do cheese)
Optional: add finely diced tart apples to the batter
Optional Dairy: 1/8-1/4 cup shredded raw cheese (obviously NOT dairy free but tasty if you can do cheese)
Preheat oven to 350 degrees F. Grease or line a baking sheet with parchment.
Using kitchen shears cut the bacon into to tiny pieces. Preheat a skillet over medium heat (I use cast iron), add the bacon and begin to cook. Cook until browned and crispy. Remove from the pan and allow to cool. Reserve the bacon fat to add later.
Combine coconut flour (scoop & sweep method, not packed), baking soda and salt.
Pour the bacon fat into a liquid measuring cup then add coconut oil (or other oil) to make half a cup of oil total. If not using bacon, you can use all coconut oil or other oil.
Add the oil to the coconut flour mixture and beat till smooth. It will be runny.
Pour the bacon fat into a liquid measuring cup then add coconut oil (or other oil) to make half a cup of oil total. If not using bacon, you can use all coconut oil or other oil.
Add the oil to the coconut flour mixture and beat till smooth. It will be runny.
In a separate bowl combine the egg, apple cider vinegar and pumpkin. Beat till smooth
Add the flour mixture to the wet ingredients. Mix until the batter becomes thick and well combined. The longer it sits the thicker it will become.
Mix in the , bacon, chives and cheese (optional).
Drop mounds of batter onto the prepared baking sheet. I use a rounded 1/8 of a cup of batter per biscuit. Smooth and shape if desired or needed. You want them to to fat and tall not flat and spread out.
Bake for about 12-15 min or until slightly golden. Times will vary from oven to oven and the thickness of the biscuit. Do not over bake or they can become dry.
Allow to cool for 5-10 minutes before moving transferring from the pan. I find these are best eaten the same day that I make them.
Allow to cool for 5-10 minutes before moving transferring from the pan. I find these are best eaten the same day that I make them.
For a great breakfast sandwich...scramble some eggs and fry some more bacon...be creative!