One of the staples of the Thanksgiving table are biscuits. Versions of biscuits have been around since the Roman Empire but the classic soft flakey biscuit, slathered in butter is what comes to mind. But that would’nt fit the AIP. So Chef Ann developed this recipe in the POTG Test Kitchen that is grain free, dairy free and fully AIP compliant. I really enjoyed this biscuit, it is moist and flavorfull. Perfectly sweet and savory. You know what they would be perfect for? Leftover Turkey Cranberry Sliders! Just slice the biscuit in half, spread a little AIP friendly mayonaisse, add some turkey and top off with a little cranberry sauce. YUM!
That is if you have any leftovers.
- 2 cups cassava flour
- ½ tsp. sea salt
- 3 tsp. baking soda
- 6 Tbl. palm shortening or coconut oil
- 1 ½ cups cooked mashed sweet potato
- Coconut milk (as needed to hold dough together)
- 4 slices bacon, cooked and chopped
- 4 Tbl. maple syrup
- 1 Tbl. melted coconut oil
- 1 Tbl. maple syrup
- Preheat oven to 425.
- Mix dry ingredients in food processor. Pulse in shortening.
- Add sweet potato, maple syrup and pulse.
- If dough is not coming together, add a little coconut milk and pulse until it comes together into a dough. Pat the dough out on a counter top dusted with flour.
- Sprinkle with bacon and fold dough a few times to incorporate the bacon.
- Line a sheet tray with parchment paper.
- Use a biscuit cutter to cut out the biscuits and transfer to the sheet tray.
- Bake 15-18 minutes.
- Mix together melted coconut oil and maple syrup for glaze and brush over baked biscuits.
- Let stand for a few minutes before serving.
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Source: Recipes