One of my favorite guilty pleasures (that is not even remotely Paleo friendly in any way) would have to be a Starbucks breakfast sandwich. I'm not sure if this is because I associate Starbucks treats with time spent with my BFF (aka Mom) or if it's because they're just salty, cheesy, savory and delicious. Probably a combo of both.
Anyway, you guys know I'm all about creating a Paleo answer to my favorite guilty treats- so here's one to help you out with that breakfast sandwich fix.
I set out to make a biscuit that was nutrient dense, nut-free (for any of my friends out there who are allergic or sensitive), still delicious, and substantial enough to slice in half & stuff with your favorite breakfast fixin's.
Lucky for me, it worked! And I was able to make breakfast sandwich madness for Dathan the next few days-- prepped for his breakfast before work, on the spot line-cook style for a post workout snack, and any time in between. Our favorite turned out to be one with a quick-scrambled egg, crispy bacon, and a few spinach leaves with a dash of hot sauce.
These biscuits are slightly sweet from the potato, yet savory from the spices. And they are equally delicious savored on their own with a little butter- or plain!
Feel free to get creative with these, then let me know what YOUR favorite style is!
Makes 9 biscuits (2-3" each)
- 1 medium-large sweet potato or yam (yield about 1.5 to 2 cups mashed)
- 2 eggs
- 1/4 cup grass-fed butter, melted*
- 3 Tbsp coconut flour
- 1 tsp baking powder
- 1/2 tsp each: garlic powder, chili powder
- 1/4 tsp each: salt, pepper, cinnamon
- Preheat the oven to 375ºF and line a baking sheet with parchment paper.
- Cook your potato, and scoop out the fleshy inside.*
- In a large bowl, mash and combine the sweet potato, eggs, and butter.
- Stir in the dry ingredients: coconut flour, baking powder, and spices.
- Scoop out equal portions of the dough, rolling into a ball. Place on the lined baking sheet with even space between each, and flatten the tops into your biscuit shape. You can make 9 two to three inch biscuits, or aim for 6 larger biscuits, depending on your preference.
- Bake at 375ºF for 15 to 18 minutes, or until lightly browned on the bottoms and firm.
- Allow the biscuits to cool for about 5 minutes, then serve as you like!
- You can sub your favorite cooking fat for the grass-fed butter, such as coconut oil, bacon fat, or ghee!
- When it comes to cooking your sweet potato, you can bake it for 30-40 minutes in a 400ºF oven, or steam it in the microwave, wrapped in a damp paper towel, for about 3 minutes per side or until soft.