If I were you, I’d put cheese in these. Not that these don’t taste delicious without cheese, but cheese is delicious. Especially the cheddar kind. When I’m feeling real frisky, I’ll get my favorite kind of cheese from Whole Foods: seaside cheddar. I could live off of that stuff. Seriously. I eat it until my taste buds hurt. That’s not healthy, but I don’t care, it tastes that good.
I wish these tasted like cresent rolls. Those things are stupid. Just stupid delicious.
Speaking of things hurting, my face hurts. No, not because of acne, I’m used to that by now. But because I’m scowling ALL.THE.TIME. My manuscript for my cookbook was due yesterday and I haven’t stopped typing or staring at a computer screen for days. I’m going to have to get botox between my eyebrows. Damnit. Hope the wrinkles are worth it.
So I have some exciting announcements! First, guess what I get to be part of this year?! The second annual PaleoFX Symposium in Austin, TX, March 28-30,2013. There’s going to be some incredibly influential people there including Sarah Fragoso, Kelly Starrett, Mat Lalonde, and Diane Sanfilippo.
The symposium will focus on not only nutrition, but strength, conditioning, and natural movement. Pretty cool huh? So if you want to see me speak and cook go buy a ticket right now! Or check out their facebook page to find out more about it! Why wouldn’t you want to go to Austin?? I’ve never been and I can’t hardly wait! They say Austin is like the Boulder of CO. I don’t really love Boulder, but I see where people are going with this. And I dig it.
Now for the second! This Saturday from 2-4pm, I’ll be doing a presentation and cooking demo for CrossFit Thin Air at Brickhouse40 . I’ll be chatting all about healthy holiday eating and cooking up some Thanksgiving recipes for any one who comes to join. That means if YOU want to join, YOU CAN! How exciting is that?! And it’s only $10!! So if you’re anywhere near Granby, you should come. I’ll be loud and obnoxious as usual. Sign up here!
That is a very link infested blog post. My b.
Thanksgiving Side Dish: Bacon and Chive Sweet Potato Biscuits
- Yield: 12 1x
Ingredients
- 1 large sweet potato or yam (equivalent to 2 cups mashed)
- 3 tablespoons Coconut Flour
- 3 eggs, whisked
- 6–8 strips of bacon, diced
- leftover rendered fat from bacon
- 3–4 tablespoons chives, thinly diced
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
Instructions
- Preheat oven to 415 degrees.
- Pork holes in your sweet potato with a fork.
- Place in oven and bake for 30-40 or until soft.
- Once the sweet potato is done baking, turn oven down to 375 degrees.
- When you sweet potato is almost done cooking, place your diced bacon into a skillet and brown until crispy. Then place your cooked, crispy bacon on a plate covered with a paper towel to soak up the excess fat. The fat that is left behind in the pan, you will use in your biscuits.
- When your sweet potato is done, peel and place in a bowl and mash with a fork.
- Then add in your eggs and mix well with your sweet potato. Then add your in your bacon fat and mix well.
- Then your dry ingredients: coconut flour, baking powder, garlic powder, and salt and pepper.
- Finally add your diced cooked bacon and chives. Mix thoroughly
- Now line a baking sheet with parchment paper and use a large spoon to drop your biscuits on the sheet, shaping them as needed. Try to make them all equal in size so they cook the same.
- Place in oven and bake for 22-27 minutes.
- Let rest.
- Top with some melted grass fed butter. You don’t have to, since it’s not paleo, but I did it, and it was delicious. Trust me.
Notes
If you don’t use bacon/bacon fat, add 1/4 cup of coconut oil, melted.
These biscuits are to die for! I forgot to buy bacon (tragic) so I made them with coconut oil and added Kerrygold cheese. They seriously melt in your mouth–super doughy and fluffy from the sweet potato. I didn’t have the flatness problem, I think because I let the dough sit for a few minutes after adding the coconut flour–this helps soak up some of that moisture so you’re able to get fuller biscuits. Mindblowingly AWESOME recipe.
Just made these and they are crazy good.
Alright- another great recipe. So far, every recipe I try of yours is fantastic! Thank you so much for sharing your gift!
I just made these they were AMAZING!!!! A new food staple in my house that’s for sure, thank you 🙂
My fabulous MIL makes real, home made, flaky crescent rolls for family dinners. My kids go nuts of r them, The folks at the table who are GF go nuts for these. You have saved family meals! Yeah for Julie!!
PS MIL does an awesome job of making GF/Paleo meals for everyone to enjoy. She really is fabulous!!
Really excited to make these for tomorrow!
Made this today for a party to be heavily attended by paleo-ish eaters and they absolutely rock. Bringing my kerrygold butter to drizzle over them. Another great recipe to add to my rotation!
These look so delicious! I’m planning on making them for thanksgiving. Do you have an estimate of how many biscuits the recipe makes?
12
I know this is super old but I’m really hoping someone replies because I really want to make these for Thanksgiving.
I just made a batch and the bottoms were burning as well as part of the tops, but the insides are still totally mushy and uncooked. Any idea what went wrong?
What kind of pan do you use?
I think I am going to try my stone pan, and maybe a bit more coconut flour if I don’t hear from anyone . Thanks!
i would definitely recommend more coconut flour if they didn’t cook through in the middle
Thanks for the quick reply. I’ll try a half batch with more coconut flour. The flavor is SO good!
Duh. I just realized what I did. I baked them at 415 because I skimmed the first part of the recipe!
haha yeah don’t skim!
Unfortunately, round 2 or 3 didn’t work for me either. Same problem, so I tried adding even MORE coconut flour and it still never cooked in the middle. I think it was the coconut flour I was using. I will give them one more try with a different brand because I badly want them to work so I can eat them 🙂