Saturday, October 6, 2012

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

Pumpkin, Bacon & Chive Coconut Flour Biscuits
(Paleo, Nut/Gluten/Grain/Dairy Free)


3-4 strips of bacon 

1/2 cup coconut flour (60g/2oz)
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup melted fat, cooled (bacon fat, palm-shortening /ghee, etc…)
1 tablespoon apple cider vinegar
1/2 cup pumpkin puree 
3 large eggs (US size)
1/4 cup chives or green onions chopped or thinly sliced

Variation: add 1/4 cup diced tart apples to batter

Variation: Add 1/4 cup shredded raw cheese to batter


1. Preheat oven to 350F/176C, and line a large baking sheet with parchment paper.

2. Preheat a skillet over medium heat (I prefer cast iron skillets), cook the bacon until crispy. Remove from the pan and let drain/cool on a wire rack or paper towels. Reserve the bacon fat to be used as part of the fat for the biscuits.

3. In a large bowl combine the coconut flour, baking soda and salt in a mixing bowl. In a smaller bowl, whisk together the fat, vinegar and pumpkin until just combined. Pour the liquid mixture into the coconut flour mixture and beat till smooth. 

4. A5. dd one egg at a time to the batter, mixing well between each one. Fold in the bacon and chive pieces.

6. Using Drop mounds of batter onto the prepared baking sheet. I use a rounded 1/8 cup of batter per biscuit, but you can make them larger if you like. Just increase the baking time slightly. Smooth and shape if desired or needed. You want them to be fat and tall not flat and spread out.

7. Bake for 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.

8. Allow biscuits to cool for at least 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!