We finally found a live tree with the ball of roots still attached. It is actually a 4 foot landscaping fir but it works for us. It still smells like a pine tree and it is shaped like one. We plan to plant it in the new year in our landscaping bed. It may look a little sad to some people and it leans a bit but the boys love it. Indio has been decorating it all day with the homemade ornaments. Of course he thinks all the scraps need to go on too. It is cute. Hopefully I will have time to post about it this week.
I had to run outside to get some more pinecones for the tree and didn't realize how freezing AND wet it is. The weather made it hard to barefoot but we managed to hurry. By the time Indio and I got to the bottom of the yard he was crying. Not because his feet were freezing but because he wanted to bring ALL the pinecones inside. Kids. I had to run down to get him then run back to the house. As if the fusion yoga class wasn't enough yesterday.
On to food...
This awesome Paleo biscuit recipe comes from Juli over at PaleOMG. She is genius for coming up with this delicious recipe. I can eat 4 of these without feeling awful or too full. It is great!
I haven't had a biscuit in years. I so want to try these with some gravy for breakfast! I've made these 3 times in the last month. They turn our wonderfully each time and don't last very long in our house. For Thanksgiving, everyone was eating them before dinner, I guess that means they were a hit. I think they went over better than the zucchini bread from Against All Grain.
I used fresh garlic once instead of garlic powder. I think they came out the same both times. I also use green onions instead of chives because they are inexpensive. You could probably use a sweet yellow onion too.
Prep time: 30 minutes
Cook time: 20-25 minutes
Yield: 12 biscuits
1 large Asian/Japanese sweet potato or yam (around 2 cups mashed)
3 eggs, whisked
6-8 strips of bacon
leftover rendered fat from bacon
3-4 tablespoons chives or green onions, thinly diced
3 tablespoons coconut flour
1 teaspoon baking powder
2 fresh garlic cloves, minced OR ½ teaspoon garlic powder
salt and pepper, to taste
large mixing bowl
baking sheet, heavily greased
- Peel and dice the sweet potato. Then place it in the steamer.
- Steam on high heat until potato is fully cooked. You can check with a fork to see if it is done, usually 20 minutes is good.
- Preheat oven to 375°F.
- While the potato is cooking, place the bacon into a skillet and brown until crispy. Leave the bacon fat that is left behind in the pan, you will use in your biscuits.
- Once the potato is done place it in a large mixing bowl and mash with a fork. Then add in your eggs and mix well.
- Add the bacon fat to the sweet potato and mix well.
- Add the dry ingredients to the sweet potato mixture and mix well.
- Chop the bacon.
- Finally add your cooked bacon and onions or chives to the mixture and lightly mix.
- Use a large spoon to drop your biscuits on the baking sheet, shaping them as needed. Try to make them all equal in size so they cook the same.
- Place biscuits in oven and bake for 20-25 minutes until the top starts to brown.
- Let rest.
- Serve with butter. Divine!
You can also bake the potato by putting it in the oven at 415°F. Use a fork to puncture the potato in several places and then bake it for 30-40 minutes.
The best potato I have found for this recipe is a Japanese or Asian sweet potato. The color is off white and the taste tops all others, in my opinion. You can use any other sweet potato.
* recipe published with permission *