Saturday, October 13, 2012

Pumpkin, Bacon & Chive Coconut Flour Biscuits

Since I'm on a pumpkin and bacon kick, this recipe was perfect!  I stole it from one of my favorite bloggers The Urban Poser.  If you haven't checked out her page yet, you should.  Everything I've made from her is amazing!  These were incredible and fit every single one of my food restrictions.  I was very pleased!

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


1/2 cups coconut flour
3/4 teaspoon baking soda
A scant less then 1/2 teaspoon salt
1/2 cup coconut oil
1 tablespoon apple cider vinegar
1/2 cup plus 2 tablespoons roasted or canned pumpkin puree, room temp(or butternut squash)
3 large eggs* (best at  room temp or the coconut oil will solidify)
1/4 cup green onions chopped or thinly sliced
1/4 cup shallots or onion minced
3-4 strips of bacon

*I use ground flaxseeds in place of eggs (1 tbsp flax:1/4 c water).  If you can eat eggs, use eggs!

Optional Dairy: 1/8-1/4 cup shredded raw cheese (obviously NOT dairy free but tasty if you can do cheeses)

Baking with farms eggs? Remember pastured farm eggs are not regulated by size. For this recipe you need about 5 ounces of egg out of shell (by weight not fluid ounces) or about 1/2 cup plus 1 tablespoon beaten eggs (by measurement). For more on "no fail" baking with farm eggs click HERE


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. As the bacon begins to release the fat, add the minced shallots. Continue to cook the mixture till it begins to brown nicely and caramelize a bit. This will take 5-7 minutes. Remove from the pan and allow to cool.

Combine coconut flour (scoop & sweep method, not packed), baking soda and salt.

Add the coconut oil and beat till smooth. Note: This helps keep the coconut oil from hardening into little pieces later if your eggs/pumpkin happen to be cold. For best results though, let them come to room temp first. Try sticking the shelled eggs in a glass of hot water for about 3 minutes to speed up the process.

In a separate bowl combine the apple cider vinegar, pumpkin and eggs. Beat till smooth

Add the flour mixture, bacon & shallots mixture, chives and cheese (optional) to the liquid ingredients. Mix all the ingredients until the batter becomes thick and well combined. If your eggs and/or pumpkin were cold the dough will be quite thick. This is fine.

Drop mounds of batter onto the prepared baking sheet. Use a heaping 1/8 of a cup per biscuit. Smooth and shape slightly if needed or if you're just obsessive like me. They be nice and tall not flat. Makes 8-10 biscuits.

Bake for about 15-18 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 fine these best eaten the same day that I make them..

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