When I was little, I never looked forward to Thanksgiving. To me, it was just an early dinner with my family. And since I didn’t really enjoy eating (I just wanted to go play), Thanksgiving dinner was just boring. Except for the biscuits.
I ate those biscuits like it was my job. And would then get in trouble for eating too many
However, times have changed and I have come to love Thanksgiving (and obviously food!). While turkey and sweet potatoes have replaced biscuits as my favorite Thanksgiving food, I still have a soft spot for biscuits.
In case you haven’t noticed, more and more of the recipes on my blog are grain-free. After much research, I have eliminated grain from my daily diet. HOWEVER, this does not mean I will never have a slice of cake again (I’ll save it for special occasions). I’ve just decided to stop making recipes that use flour. Since I often cook for myself, my grain-intake has automatically dropped.
Anyway, this decision led to my urgency to create recipes that can be substituted in for recipes using grain. Which leads us to these biscuits.
True, the bacon and jalapeño are not part of a traditional Thanksgiving, but I think it adds a nice and complex taste to the meal!
Happy Turkey Day!
Coconut Flour Bacon and Jalapeño Cheddar Biscuits
1/4 cup water
1/4 cup cheddar cheese, shredded
2 and 1/2 tbsp coconut flour
1/4 tsp baking powder
1/4 tsp salt
2 strips of cooked bacon, crumbled into small pieces
1 tbsp jalapeño pepper, finely chopped
Preheat oven to 400 degrees. In a bowl, whisk together the egg and water. In another bowl, combine the shredded cheese, coconut flour, baking powder, salt, bacon, and pepper. Add the dry ingredients to the wet and mix together. Let sit for 3 minutes for the dough to thick. With a spoon, scoop up the dough and drop it onto an oiled baking pan. Repeat process of each biscuit. Bake for 15 minutes. Let sit for 10 minutes before eating.