First of all, a huge congrats and thank you to Stephanie and Jake for stepping up and coaching their first classes. You both have come a long way since your early CrossFit days and represent the history of CFI from its inception. Thanks for being such great examples for our members and for all your PRs over the last year!!
I subscribe to a number of recipe sites and once in a while I get an update with a recipe I can’t wait to try. This one had me at “bacon.” The first time I tried to make it, I followed Joyful Abode’s recipe to a tee. They didn’t hold the shape of a drop biscuit much and looked more like one gigantic bacon cookie that stuck to the foil mercilessly. They were quite tasty but, for presentation and serving purposes, I had to figure out something different.
The second time I made it I tweaked it by adding a bit more baking powder, a little less bacon dripping, some sharp cheddar, and used muffin cups to help it hold its shape. I also tried making a few “cookie” versions to see how they’d hold up.
Here’s the (slightly tweaked) recipe:
1/8 cup bacon dripping (eyeball it)
1/4 c coconut flour
1/2 t baking powder
a small handful of grated cheddar
1. Preheat oven to 400 degrees.
2. Cook bacon. Whisk eggs.
3. Whisk in bacon drippings (careful not to curdle eggs).
4. Sift together coconut flour and baking powder. Add to eggs.
5. Let it sit for a few minutes while you grate cheese and chop bacon. Fold in cheese (optional) and bacon.
6. For the ‘cookies,’ drop 1 T of batter 1-2″ apart (should make approx 10-12) on parchment paper. For the ‘muffins,’ fill muffin cups (no muffin pan) with 1.5T of batter (9 total).
7. Bake 15 min or until slightly golden and firm to the touch.
8. Let cool 15-20 minutes.
The result is a fluffy biscuit that goes great with eggs over medium! I’m sure there are tons of variations to try in the future (jalapeno & chorizo, basil sun-dried tomato, or rosemary & sage), but the basic recipe sure does the trick!