In my defense, my car is like 30 feet away, and I have no garage at the moment so my car has been iced shut...not to mention the weather channel taunting me with "-8, feels like -33". So finally I am posting a recipe - Bacon Biscuits!!! I actually haven't even tried them yet because I am typing this as I bake, but if they taste anywhere near as delicious as they smell, we are all in for a treat.
I saw this recipe on a blog I stumbled upon, The Urban Poser. After reading a few sentences, I realized she was a yogi, which made her blog name a pun. We'd be best friends for sure. I made a few changes, but I think she would like them :).
Oh you just want the recipe and not my rambling? Ok fine.
Smoked Cheddar, Scallion, and Bacon Biscuits
(gluten free and dairy free/paleo if you skip the cheddar...Mike is asking why anyone in their right mind would skip cheese...some of us have allergies, Mike)
Gather these things:
Dry
- 1/2 cup coconut flour
- 3/4 t baking soda
- 1/2 t salt
Wet
- 1/2 cup of melted coconut oil (I actually used the 1/4 cup of bacon fat that my bacon strips produced mixed with 1/4 cup of coconut oil)
- 1/2 cup pumpkin
- 1 T apple cider vinegar
- 3 large eggs
- 6 strips bacon
- 1 large scallion, diced
- 1/4 - 1/2 cup of grated cheese of your choice. I used smoked cheddar to stick to the cowboy-ish, smokey, bacon-y theme.
Directions:
- Preheat oven to 350* F. Line a baking pan with parchment paper (or grease).
- Put a skillet on the stovetop and heat to medium high. Add bacon strips and cook until crispy.
- Collect bacon fat. Add enough coconut oil to it to make 1/2 cup of oil total. Oil should be in liquid state.
- Combine dry ingredients and mix. Add oil, pumpkin, vinegar to dry ingredients and mix until smooth.
- Crack eggs into batter, one at a time. Mix batter in between each egg added.
- Chop bacon into bits; add to batter, stir.
- Stir in scallions and cheese.
- Make into biscuit shapes, but keep the batter tall when dropping onto baking sheet, don't flatten them out. I made 10 biscuits but feel free to make them as big or small as you like!
- Bake for 12-20 minutes. The bigger your biscuits are, the longer they will need to cook, but keep a careful eye on them, you don't want hard biscuits!
- Eat!!
First get that bacon going! We have this new pan by T-Fal that doesn't need any oil and is still non-stick...and it actually works! I feel like an infomercial right now, but I swear I haven't needed to add any extra oil to when I cook and it works perfectly. A life savor when it comes to my omelets in the morning. I highly recommend it.
Once your bacon is done, set aside the bacon to crisp up and drain the oil into a measuring cup and add enough coconut oil to make it total 1/2 cup.
My bacon fat was hot when I added the coconut oil, it melted right away and took out the extra step of melting my oil...love when things like that happen.
Then put your dry ingredients in one bowl to mix together, and your pumpkin, oil, and apple cider vinegar in another bowl.
Bacon fat smells so good, I wish I could cook with it all the time. Smell-o-vision would be really useful right now.
When mixed together, your batter should look about like this.
Then add the eggs, mixing together after each one.
And now for the add ins! Now is your chance to get really creative. I choose scallions and bacon, but feel free to use chives and cooked ham, or minced garlic and sausage....the combinations are endless!
In go the scallions...
And last but CERTAINLY not least, the bacon!! I could even go for more bacon next time. Did I mention I love bacon?
Now before I added the smoked cheddar, I made 2 biscuits for myself so I wouldn't die. But for the first time in a very long time, I wished I could have some cheese. Something about the smokiness of this cheese really got me. Maybe I just love smoke flavoring. Anyways, add whatever cheese you prefer, but Mike loved the smoked cheddar/bacon/scallion combo.
Drop some biscuit looking shapes onto your pan and then into the oven they go!
Colorful little devils aren't they?
Don't go too far away from your oven, you'll need to watch these like a hawk! Take them out when they are firm but still a give a little when you poke them. You don't want these babies to overcook, eating rocks is no fun.
Mike came home just as they were coming out of the oven. And then he proceeded to eat them all for his dinner. I didn't even get a picture with my big camera!! Such is life I suppose :).
