Saturday, October 6, 2012

Bacon & Chive Coconut Flour Biscuits (Paleo, Nut/Gluten/Grain/DairyFree)

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)


1/2 cup coconut flour (63kg/2.22oz)
3/4 teaspoon baking soda
A scant less then 1/2 teaspoon salt
1/2 cup melted fat, palm shortening /ghee, bacon fat, coconut oil or a mix
1 tablespoon apple cider vinegar
1/2 cup butternut squash or pumpkin purée. I've even used lightly steamed cauliflower. Don't worry, you can't taste the pumpkin or squash)

3 large eggs 
1/4 cup chives or green onions chopped or thinly sliced
3- 4 strips of bacon (optional, these are great with just the chives as well)

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 if using as part or some of  your fat.

Combine coconut flour, baking soda and salt in a mixing bowl (like to use my Kitchenaide with paddle attachment to make these)

Add the oil, pumpkin and vinegar to the coconut flour mixture and beat till smooth. 

Add one egg at a time to the batter, mixing well between each one.

Add the bacon, chives and cheese until just blended (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 be 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. Larger biscuits will take longer.

Allow to cool for 5 minutes before moving or 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 creative!