Paleo Pumpkin, Bacon & Chive Biscuits
Ingredients: Makes 6-7 biscuits
3-4 strips of bacon
1/2 cup melted fat, cooled (bacon fat, coconut oil or ghee)
1/2 cup (60g) coconut flour ( I use Coconut Secret)
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon apple cider vinegar
1/2 cup pumpkin puree
3 large eggs, room temp
1/4 cup finely chopped chives or green onions
Variation: Add 1/4 cup shredded raw cheese to batter if desired (nutritional info below does not reflect cheese)
Method:
1. Preheat oven to 350F/176C, and line a large baking sheet with parchment paper.
2. Preheat a skillet over medium heat and cook the bacon until crispy. Remove bacon from the pan and leave to cool on a wire rack or paper towels. Once cool, break or cut into small pieces. Pour the bacon fat into a liquid measuring cup then add another fat of choice to make 1/2 cup total.
3. In a large bowl, whisk together the coconut flour, baking soda, and salt. Set aside.
4. In another bowl, whisk together the fat, vinegar, pumpkin purée and eggs until well combined. Pour this liquid mixture into the flour mixture, and whisk till smooth. Fold the bacon and chive pieces into the batter.
5. Using a mechanical ice cream scoop (or 1/4 cup measure) drop mounds of batter onto the prepared baking sheet, about 2 inches apart. Smooth the tops if needed.
6. Bake for 18-20 minutes, or until they’re golden around the edges.
7. Allow the biscuits to cool for at least 5 minutes on the baking sheet, before transferring them. The biscuits will be fragile while very hot. Store in an airtight container for up to one day in the refrigerator.
Nutritional info: Cal 312/Fast 25g/Net Carb 4.5/Fiber 7.5/Protien 8g
These look amazing!
I am intrigued. Whenever I read recipes for gluten free bread type foods, they are always so complicated with a million different flours to combine along with guar gum or that xantham whatever. Therefore I have never tried a flour recipe yet even though I'm quite adventurous in the kitchen. So here you have presented a very simple and no doubt delicious recipe. I wish gluten free cookbooks could be simple like this recipe. I do believe this will be my first crack at gluten free flour use. But, I am curious, what does the vinegar do? Is it merely for taste or is there chemistry at work?
Yes, the vinegar works to activate the baking soda, giving it a better rise and texture. Because of this you often see it in quick breads.It could also be subbed with lemon juice or other acidic liquid If you have never tried coconut flour before, it is delicious but definitely a new flavor and texture.
what a fun, creative, delicious sounding way to do pumpkin! Now i know just what to do with my puree leftovers from making muffins 🙂
I'm always on the lookout for Paleo biscuit inspirations! These savory biscuits are just amazing! Super easy to make and very tasty. I even managed to make them egg-free with a few adjustments. Keep up the good work. You are a great inspiration.
Oooh, please share your egg free version….I mean , if you want. 🙂
I've posted the recipe on my blog. I ended up turning them into egg-free bacon pumpkin muffins. http://thegoodlife.com.au/fabulous-food/bacon-pumpkin-muffins/
I made these Sunday. They were very good. The bacon and shallots really make them special. It was hard to not eat all of them in one sitting!
Oh man these look amazing! I think I need to put these on my Thanksgiving menu for this year, for sure! Thanks for the inspiration!
Do you think these could be frozen and then thawed before baking? I would love to be abel to keep a stash in the freezer!
These turned out well, thanks for posting the recipe! I doubled the recipe, and scooped them out onto cookie sheets using a no. 30 disher, then flattened them slightly… I got 29 biscuits from the batch, which will be perfect for the six of us to have with soup tonight (of course, my husband and I had to eat the extra 5, so we'd have an even 24). Yummy!
what is a "poser?" Do you mean "poseur?"
Actually both are proper spellings. It is a play on words. Really it represents many definitions of the word. I am a poser: as in one who poses, reffering to yoga poses. And I am a poser: as in one who is not what they seem… Which is a tounge in cheek statement about all people, and that though I live in uban areas and look urban, I am really about living as authentically as possible.
Very yummy. They went great with soup. Thanks for the recipe.
I like the use of pumpkin in here.. It must add a nice sweet richness. I think these would indeed be nice for breakfast on a lazy sunday morning with a perfectly made cup of tea.
Can I just tell you how awesome it is that this biscuit recipe doesn't use almond flour or a metric ton of eggs? I am so excited to try this!
Did you use chives or green onions? Title says chives but ingredients call for green onions. Thanks!
Doesn't matter.
I love these but wondering what I could sub for the pumpkin so I can make some different variations of these. I'm sure that the pumpkin adds a certain degree of moisture to the muffins and subsequently can't just be omitted.
Any squash would do. I've used butternut squash and it is great!
Hi Jenni! Have you tried sweet potatoes. I’ve been searching for a good sweet potato biscuit and these scrumptious looking biscuits sound like they might fit the bill! 🙂
Do you have a preference? I'm thinking chives…
I've used both. I always love chives however the green/spring onions cut through nice as a flavor.
Hi, There was no other way to contact you so: Where is your Rosemary Butternut Squash Gnocchi? The link appears to be broken. I am aching to try it. Please repair the link. Thanks.
The link works on the recipe page. It's under snacks. There is no way for me to fix the link that pops up at the bottom of a post, since it is not generated by my blog specifically. Here is the link that is on the recipe page. Sorry for any confusion. http://urbanposer.blogspot.com/2011/07/baked-rosemary-almond-butternut-squash.html
Made these last night. I ran out of coconut oil and use 1/4 cup coco oil, 1/4 cup bacon grease. Turned out great. Think I’ll stick to the half and half version in the future. Bacon grease and coconut flour just seem to work, very reminiscent of Kentucky Fried Chicken biscuit- I know a weird reference, but these were my favorite biscuits as a kid.
Made a modified version tonight for dinner using Farmer's Market brand canned pumpkin and 2 tsps of chopped fresh sage from the garden. These are awesome!
These were so good! It took me a while to try them because I had never used pumpkin in a savory way, but I'm so glad I did! They were especially good topped with eggs.
another one asking after the gnocchi recipe here 🙂 link's broken, three-year-old's allergic to eggs, and mama wants to get cookin'! 😉
This is the link that is from the recipe page. http://urbanposer.blogspot.com/2011/07/baked-rosemary-almond-butternut-squash.html
The thumbnail posts that you see at the bottom of a posts are through a another service and once those links are broken they are unfortunately unfix-able.
These are so yummy, but even when I bake them for 30 minutes they are soft and crumbly. I added a little potato starch last time I made them but they still didn't firm up. I think I will make them on the stovetop grill and see if that helps.
I use olive oil instead of coconut oil — both are liquid most of the year at my house. Would coconut oil make them firmer?
Olive oil should work just fine, some people subbed with bacon fat even. I've never had a problem with them firming up though, not sure what the issue could be there. It is important to let them sit for 5-10 minutes when they come out of the oven though.
I do not think you can sub olive oil for coconut oil so well. Coconut oil, as well as better become solid at room temperture. Olive oil does not. Maybe that is why they did not firm up?
I’ve used everything from olive oil to bacon grease to ghee. It all works fine. Minor texture differences.
I see that the most recent comments are from 2012, so hopefully you are still able to answer:
I’ve not used coconut flour before and I’m wondering how much of a coconut flavor/texture is noticeable, also, are there any other flours that would substitute well? I’ve used almond flour in other things but I don’t know if the texture is similar. I’m only allergic to dairy so most other flours should be fine.
Another flour won’t substitute will unfortunately. As to flavor and texture, that will really vary form person to person. They are one of my best viewed and made recipes though. Still, if you are not used to the coconut flour flavor/texture it is possible you may not like there….or they might be the one recipe you like, haha!
These are bomb! One has to know that the texture due to the coconut flour is going to be a little different from a regular biscuit but I love the flavor.
I added some cheese, and used sausage instead of bacon and also used green onion instead of chives.
Very good! I think I might make some more in a few days! 🙂
They are so yummy-looking. I would also say that bacon is the meaning of life. Mmmh.
The given paleo, pumpkin, bacon and chive biscuits recipe is looking so tasty and yummy. I really want to make all these at home. These are looking so healthy and delicious. Thanks for sharing great recipe blog.
Any sub for the pumpkin?
Any squash really.
Hi, These are wonderful! Has anyone tried them with applesauce instead of pumpkin?
For some reason I can’t see anything past step fouR in the recipe. How big should I make these beauties (whar size disher) and how long to bake? I REALLY want to make these! Thank you for sharing your talents.
So weird, not sure what was happening there. It should be fixed now.
Yep, got it now. Thank you!
Oh good!!!
I love these! What a great recipe for nut-free! I am also egg-free and tried it with flax eggs, and they are delicious. I imagine they might be better with real eggs, but I still thought they were tasty, as did my husband. Thanks!
Made these this morning– used half bacon fat, half ghee. Threw a bit of leftover cooked chorizo in, too. Delish! Thanks!!
How Do i make the pumpkin puree? Is it steamed first then pureed?
Just puree cooked pumpkin or use canned.
Has anyone tried freezing these? I’m excited to make them for houseguests!
Greetings Jenni! I just had 2 of these biscuits for dinner. I used organic Applegate chicken/apple sausage/finely diced sweet onion/cheddar and I love them so much. Mr Boopie who does not like GF much less coconut flour, took a bite and said they were very tasty. Thank you so much. I think you should re-post this recipe.
This is my first gf biscuits,
So happy you all loved by it!
Also I use boiled & mashed sweet potato (no pumpkin).
These paleo pumpkin, bacon & chive biscuits looked soooo good, I had to try and make them. I used your suggestion and used 1/2 cup pumpkin puree.
Glad you enjoyed them!
I am new to the paleo diet. HOW MANY CARBS DAILY CAN WE HAVE?
Paleo generally isn’t based on carb restriction. Keto would be but that would be different per person depending on their bodies need to go into ketosis. Paleo is more just not eating certain carby things like legumes, grains and such.
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Thank you for a biscuit recipe that doesn’t involve almond flour. I also love that it was a savory flavored biscuit and not a sweet one. I SCARFED DOWN FOUR BISCUITS FOR LUNCH. It is good!
Oh my GOODNESS these are delicious! Finally a recipe that doesn‘T assume that just because you can’t digest grains and dairy that you AUTOMATICALLY want everything made out of cauliflower and low CALORIE. I wish I had found your website 8 years ago (enter tear emoji here)
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