These biscuits are loaded with green onion tops and canadian bacon. I used the onion tops because the bulb has oligos-fructans which are a FODMAP and can trigger unwanted digestive symptoms for those suffering from IBS & IBD. The "cheesy" part of these biscuits comes from nutritional yeast making them dairy-free. Nutritional yeast is high in fiber and could cause upset, but fiber is a good thing if tolerated. It will feed those healthy gut bugs!
3/4 cup sunflour meal
3/4 cup almond meal
1 1/4 cup tapioca starch
2 tablespoons coconut flour (optional)
1 tablespoon baking powder (Paleo recipe below)
1 teaspoon salt
1/4 cup cold butter, cubed
2 tablespoons shortening
1/2 cup coconut milk
1/2 teaspoon apple cider vinegar
1 large egg
1/2 tablespoon maple syrup
1/2 cup nutritional yeast
1/4 cup green onion tops, chopped
1/4 cup candian bacon, cubed
*Note- sunflower meal can be used in place of the almond meal if needed for a low tolerance to almonds.
Take the coconut milk and apple cider vinegar, mix together and set it aside.
Place all the flours, baking powder, salt in a large bowl. Add butter and shortening and cut in with a pastry cutter. You can do this in a food processor as well, but I think the biscuits come out fluffier by hand. Once the ingredients are thoroughly blended add the rest of the ingredients including the coconut milk and vinegar. Mix the ingredients until everything comes together. The dough will have a cookie dough texture at the end.
Take a 1/4 cup measure and scoop dough into a ball. Using your hands, flatten dough into 2" discs, 1" thick. Bake at 350 degrees for 18 minutes.
Note - I use a mixture of cream of tartar and tapioca for my baking powder since baking powder is not technically Paleo legal. Coconut flour is optional, it will affect the texture slightly. See below for recipe:
1/4 cup cream of tartar
2 tablespoons baking soda
2 tablespoon tapioca
Store in and air-tight container.
Prep Time: 15 minutes
Cook Time: 18 minutes
Yeilds: 12 biscuits