I’ve been lazy lately! Not sure why but I haven’t had a desire to really get in the kitchen and cook. Not sure what it is but for the sake of all of you out there and the blog I really hope this all passes soon! It’s not like I don’t have the ideas. I have a stack of papers by my computer which all consists of recipe ideas. Its just a matter of making them! Ha! Anyone want to come over and cook with me? Maybe that will get me back in to the mood? I have to say these biscuits might have busted my cooking blues. I had a quick idea which lead to these biscuits which lead me to get in the kitchen. The outcome was a winner but then again anything with bacon is sure to be a winner!
Now time for some of my randomness and updates of what is going on around the blog and elsewhere….
Updates are coming soon to the blog. So stay tune! I’m hoping to change the look a little and do some spring cleaning. It should all be up (if all goes as planned) in May. Which if you think about it will be here before we know it. I’m really looking forward to the change and happy to have the great team at Wooden Spoons Kitchen to help me in the redesign. So those of you who have requested different things for the blog I have taken note and I promise I’m working on it for the new look.
Saveur is doing their annual Best Food Blog Awards. If you have a moment I would love your vote…pretty please! Just head over to their Best Food Blog nomination page and vote (if you want). You can check those areas that you think best fit the blog, like Best Special Diets Blog. A huge thanks everyone!
Update on 13.2 and the workout. I made it through and scored a 247 which I was happy with. Now onto 13.3 and I’m hoping I can survive 150 wall balls! Yuck! I didn’t do them last year and I certainly didn’t hope for them this year. Oh well, sometimes you have to do things you just do’t like…right? Good luck to those who are tackling this workout this weekend! YOU CAN DO IT!!
And I’m cold….I miss Florida right now and have for several weeks. What is up with these cool temperatures. We were spoiled here in Charlotte this past weekend with 70 degree weather and now we are back in the 30′s for the highs…..WHAT!! Seriously the first day of spring came so where is the warmth? I need warmth? I crave warmth. Thank goodness I’m headed to Texas next week. I’m really hoping for sunshine and warm sunshine.
I’m going to sign off for now. Next week I’m heading to Texas and I’m hoping I can get a recipe up before I head out for the PaleoFX conference. If not, please don’t hate jut make these biscuits and it will hopefully make you happy and not hate. I promise to have pictures and updates from the conference.
Bacon, Sundried Tomato and Chive Biscuits
2 1/2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs, whisked
1/4 cup bacon grease (or coconut oil melted)
1/2 teaspoon honey
2 strips of nitrate-free bacon, cooked and crumbled
2 sundried tomatoes, diced
1/2 tablespoon fresh chives, finely diced
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl whisk together almond flour, baking soda, and sea salt. Stir in whisked eggs, bacon grease (or coconut oil), and honey and mixing to combine. Add crumbled bacon, diced sundried tomatoes, and chives stirring until well incorporated. The dough should form into a ball.
On a flat clean surface place a piece of parchment paper. Place ball of dough on top of parchment paper and using hands flatten dough to an even circle. Flatten dough to the desired thickness you would like your biscuits. I preferred to keep mine thicker.
Using a biscuit cutter (between 1″-2″ in size), cut the biscuits out of the dough. You can use remaining dough to flatten again in order to cut out additional biscuits. Place biscuits onto prepared baking sheet.
Bake biscuits 12-15 minutes or until golden. Best if enjoyed still warm from the oven.
Biscuits can be stored in an airtight container in a cool dry place for about 2 to 3 days (if they last that long).
Makes 6 large biscuits or 12 smaller biscuits.
This is how I recommend using the biscuits – as a breakfast sandwich! Yummy!