Pumpkin, Bacon & Chive Coconut Flour Biscuits

Pumpkin, 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 coconut oil
3large eggs room temp is best (*see more on baking with unsized farm or duck eggs below)
1 tablespoon apple cider vinegar
1/2 cup plus 2 tablespoonsroasted or canned pumpkin puree or butternut squash at room temperature sothe oil doesn't solidify (you can skip the extra 2 TBLS if your pumpkin is really watery)
1/4 cup chives or green onions chopped or thinly sliced
1/4 cup shallots or onion minced
3-4 strips of bacon

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

*Baking with farm or duck eggs? Remember pastured farm eggs are not regulated by size and dck eggs are m=much larger than the standard large chicken egg. For this recipe you need 3 large eggs or about 6 ounces of egg in shell or 5 ounces out of shell (by weight not fluid ounces) or 1/2 cup plus 1 1/2 tablespoons (by measurement). For more info on "no fail" baking with farm eggs click HERE

Directions:

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. Bacon should be crispy.This could take 7-10 minutes. Remove from the pan and allow to cool.

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

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 cidervinegar, 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. The longer it sits the thicker it will become as is the case with coconut flour. 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 o rmake them larger if you like. Smooth and shape slightly if needed or if you're just obsessive like me. Theybe nice and tall not flat.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..

For a great breakfast sandwich...scramble some eggs and fry some more bacon...be creative!

http://urbanposer.blogspot.com/2012/10/pumpkin-bacon-chive-coconut-flour.html