Submitted by: Nancy Kamooneh
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Use these gluten-free biscuits to make a delicious breakfast sandwich or serve as a side with dinner!
Preheat oven to 350ºF. Grease or line a baking sheet with parchment.
Combine coconut flour, baking soda, and sea salt in a small bowl.
In a separate bowl combine coconut oil, pumpkin, eggs, and coconut milk; beat until smooth.
Add the flour mixture, bacon pieces, very finely chopped apples, and cheese (optional) to the egg mixture. Mix all the ingredients until well combined. (Be sure the coconut flour is completely mixed in with no lumps!) The batter should not be too thick and pasty, but still able to hold together in a nice mound. Add more liquid if needed as it may vary depending on the texture of the pumpkin.
Drop large spoonfuls of batter onto the prepared baking sheet (about 2 tablespoons each for 8-10 smaller biscuits or about 1/4 cup each for 4-5 larger biscuits). Bake for 20-25 minutes, until slightly golden. Do not over bake or they will be dry. These are best eaten the same day or while still warm.