Directions
- 1Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- 2Heat the oil in a skillet over medium heat.
- 3Add the grated sweet potato and onion and cook, stirring occasionally, until translucent, 6 to 8 minutes.
- 4Clear the center of the pan and add the ground pork.
- 5Cook, stirring constantly, until the pork is cooked through, 6 to 8 minutes.
- 6Remove the skillet from the heat and stir in the maple syrup, thyme, sage, salt, and black pepper.
- 7Set aside to cool for 5 to 10 minutes.
- 8Whisk the eggs in a large bowl.
- 9Incorporate the cooled pork mixture into the whisked eggs.
- 10Add the almond flour, coconut flour, and baking powder to the bowl and mix until just combined.
- 11Use a large cookie scoop or spoon to make 12 to 15 evenly sized balls of dough and place them on the baking sheet.
- 12With lightly oiled fingertips, press down lightly on the top of each ball to shape into a biscuit.
- 13Bake until the biscuits are firm and starting to brown on the outside, 13 to 15 minutes.
- 14Remove from the oven and cool completely on the baking sheet.
Ingredients
- 1.5 tbsp avocado or olive oil
- 1 medium sweet potato, grated
- 1 medium yellow onion, diced
- 16 oz ground pork
- 2 tbsp maple syrup
- 1 tsp dried thyme
- 1 tsp ground sage
- 2 tsp kosher salt
- 0.5 tsp ground black pepper
- 6 eggs
- 1.5 cups blanched almond flour
- 0.33 cup coconut flour
- 2 tsp baking powder
Equipment
skilletlarge bowlbaking sheetparchment papercookie scoopwhisk
Tips
- These biscuits are gluten-free and dairy-free.
- Store perfectly in the freezer and reheat as needed.
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