Sweet Potato & Chive Biscuits. By swapping chives for kale, I snuck in some healthy greens and upped the nutritional profile. I enjoyed 2 small biscuits this morning alongside my fried eggs, and they were delicious!
I would note one thing: I can definitely taste the coconut flour in them. While I don't mind the slightly sweet flavor, I know some people have issues with the taste. Just a heads up if you're not a fan of coconut. I imagine you could fiddle a little more with the ingredients to mask the flavor... perhaps more bacon? ;)
As it is, I absolutely love these, and would definitely make them again.
Paleo Sweet Potato & Kale Biscuits
adapted from PaleOMG
1 large sweet potato or yam (equivalent to 2 cups mashed)
3 tbs. coconut flour
3 eggs, whisked
6-8 strips of nitrate-free bacon, diced
leftover rendered fat from bacon
1/4-1/2 cup sauteed kale
1 tsp. baking powder
½ tsp. garlic powder
salt and pepper, to taste
Preheat oven to 415 degrees.
Pork holes in the 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 the sweet
potato is almost done cooking, place diced bacon into a skillet and
brown until crispy. Then place the cooked, crispy bacon on a plate
covered with a paper towel to soak up the excess fat. Reserve the fat in the pan.
When your sweet potato is done, peel and place in a bowl and mash with a fork.
Add the eggs to the bowl, and combine with your sweet potato. Next add the bacon fat and mix well. Stir in the dry ingredients: coconut flour, baking powder, garlic powder, and salt and pepper.
Finally add the diced cooked bacon and kale. Mix thoroughly.
Now line a baking
sheet with parchment paper and use a large spoon to drop the 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 (I baked mine for 24, and they had just begun to brown on the bottom).