After undertaking the challenge of a grainless breakfast biscuit – incorporating the beloved fall favorite of pumpkin – I mentioned the misfortune of neglecting bacon with my morning meal.
That mistake was not made a second time.
Pumpkin and bacon are certainly lovely flavors to combine…remember Pumpkin Maple Bacon Granola from Cavegirl Confections? Yum!
This time, though, I choose to create something a bit more “traditional” in both flavor and appearance.
The good old puffy and pale look of morning biscuits, perfectly salty and pleasingly savory, accompanied by insanely crisp bacon. CRISP bacon – nothing floppy here.
This time, though, I choose to create something a bit more “traditional” in both flavor and appearance.
The good old puffy and pale look of morning biscuits, perfectly salty and pleasingly savory, accompanied by insanely crisp bacon. CRISP bacon – nothing floppy here.
Biscuits and Bacon
1 c. cauliflower, chopped (yields 2/3 c. cooked and pureed)
1/3 c. broth
1 pastured egg
1 Tbs. coconut flour
1 tsp. baking powder
1 tsp. baking powder
1/2 tsp. savory seasoning (of your choice)
1/4 tsp. Himalayan sea salt
1 Tbs. pastured butter
3 thick slabs of bacon – fried to a CRISP
Preheat oven to 325 degrees.
In a small saucepan, combine cauliflower with about 1/3 c. broth or water. Cover and allow to simmer until cauliflower is soft and the liquid is evaporated. Transfer to a high speed blender or food processor and puree until smooth. This should yield approximately 2/3 cup.
In a small saucepan, combine cauliflower with about 1/3 c. broth or water. Cover and allow to simmer until cauliflower is soft and the liquid is evaporated. Transfer to a high speed blender or food processor and puree until smooth. This should yield approximately 2/3 cup.
Combine puree with egg, coconut flour, baking powder, seasoning, and salt. Stir well.
Grease the inside of one large or two smaller porcelain ramekins with the butter.
Fill the ramekins with the biscuit batter and cook for 10-12 minutes, until puffy and completely cooked through. Alternatively, you can microwave the biscuit(s) for about 5-6 minutes on high.
Meanwhile, as the biscuit(s) cools, fry the bacon in your favorite cast iron skillet until absolutely crisp and crunchy. Remember, NO FLOP allowed in this bacon.
Slice cooled biscuit(s) into two “sandwich” halves and fill with the perfectly crisp bacon. Slather in left over bacon grease if you’d like.
Enjoy!
I make an instant biscuit from time-to-time that’s just egg, coconut flour, a little almond flour/meal, melted butter and sea salt. I put it in a little glass dish and microwave it. It looks just like this! I like the cauliflower idea though. Love cauliflower!
Thanks! I like to get my veggies in however I can 🙂
Ashley Sara