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Breakfast

Bison-Stuffed Black Pepper Biscuits

06/12/2014
Bison-Stuffed Black Pepper Biscuits (grain-free, paleo) | Fresh Planet Flavor

Bison-Stuffed Black Pepper Biscuits (grain-free, paleo) | Fresh Planet Flavor

I flipped through this month’s issue of Bon Appétit (such luscious photography that I’m getting hungry just remembering it) and a single line from a Father’s Day feature stuck in my head. The author of the piece was describing what he’ll be doing with his daughters on his day of honor, and among other things, eating “biscuits stuffed with Jimmy Dean sausage (judge away!) slathered in honey”. Say what? I immediately decided I’d have to recreate this decadent scenario, with tweaks to my own taste. No Jimmy Dean sausage, for starters. Maybe a high-quality gluten-free sausage? No, the fat would probably crack the biscuit open and run everywhere on the baking sheet as it rendered inside while baking. A lean meat… but nothing so un-fun as ground chicken… Bison! Lean yet delicious and somewhat readily available from specialty grocery store. I moved on to the question of a grain-free biscuit.

I used a Paleo biscuit recipe from Paleo Comfort Foods in my Paleo Chicken and Biscuit recipe, but I knew I’d need something less crumbly, with more elasticity if I intended to stretch it around a meat filling and have it hold its shape when pinched shut. The answer? Paleo Spirit’s Paleo Dinner Rolls (which I adapted away from the original by adding black pepper, changing the ratio of coconut flour to arrowroot flour and subbing coconut oil for olive oil). Apologies for the finicky coconut flour measurement… but it’s important to get the balance of coconut flour to wet ingredients just right! I also rolled my biscuit dough out between two sheets of plastic wrap (no mess and imprecision from flouring your hands with arrowroot) because it makes the biscuits very uniform but it was would be much easier and work almost as well to simply press the dough into approximately round disks with your palm before filling with the meat mixture. Your choice!

One last thing to note: the purpose of sautéing the filling before stuffing the biscuits is to cook off the fat from the meat and the water from the vegetables. However, you can skip this step if presentation isn’t of paramount important, and you don’t mind a bit of fat cracking the biscuits and seeping out. I made these both ways (with the filling raw going in and pre-cooked) and while the pre-cooked version is the one in this post’s photos, there’s something decadent about the flavor of the biscuits when they’re soaked in bacon fat as the raw filling cooks in the oven. If you’re pressed for time? Raw version, all the way. 🙂

The only imperfect thing about these biscuits is that I won’t be baking them for my Dad this Father’s Day. He’s back in Texas with the rest of my family, but I’ll be sending good vibes his way and this biscuit recipe will still be here next year!

Bison-Stuffed Black Pepper Biscuits | GrokGrub.com

 
3.2.2925

Bison-Stuffed Black Pepper Biscuits

Rachel Marion I flipped through this month’s issue of Bon Appétit (such luscious photography that I’m getting hungry just remembering it) and a single line from a Father’s Day feature stuck in my head. The author of the piece was describing what he’ll be doing with his daughters on his day of honor, and among other things, eating “biscuits […] Breakfast Bison-Stuffed Black Pepper Biscuits European Print This
Serves: 12 Prep Time: 1 hour Cooking Time: 45 minutes 45 minutes
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Dough2 ½ cups arrowroot flour¾ cup plus 2 tbsp coconut flour1 cup coconut oil1 cup warm water2 eggs2 tsp salt4 tsp black pepper Filling½ lb ground bison1 jalapeño, cored and seeded1 onion, roughly chopped½ tsp salt

Instructions

  1. Preheat oven to the 350° F. Line a cookie sheet with parchment paper and set aside.
  2. To make the filling, add the ground bison to a dry cast-iron skillet, breaking it up with a spoon. Heat the bison for five minutes over medium high heat until the fat has begin to render.
  3. Pulse the onion and jalapeño in a food processor until finely diced, then add the salt, onions and jalapeño to the bison in the pan.
  4. Cook over medium heat until the fat from the meat and the moisture from the vegetables has been cooked away, approximately 20 minutes. Let cool.
  5. To make the dough, combine the arrowroot flour, coconut flour, salt, black pepper, coconut oil, eggs and warm water.
  6. Mix thoroughly, then roll out a handful of dough between two sheets of plastic wrap or press to ¼” thick disk approximately 4″ in diameter with your hands.
  7. Use the plastic wrap to ease the disc of dough into your flat palm with outstretched fingers. If the dough cracks or tears, you’ll simple pinch it closed later around the filling.
  8. Spoon a tablespoon or so of the filling into the dough, those close your fist to press the dough closed. Roll the biscuit lightly between your hands (damp hands facilitate this) to even out lumps and to make sure there are no cracks.
  9. Pat the biscuits slightly flat, then place on the parchment-lined cookie sheet. Top with freshly cracked black pepper. Continue rolling out the dough into disks, filling with bison, pinching closed and patting flat until you’ve used all of the dough.
  10. Bake in the preheated oven for 45 minutes, serve warm.
TAGS:biscuitsbisoncoconutdairy freeFather's Daygluten freegrain freenut freepaleo
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Rachel Marion

Blogging my obsession with beautiful home decor and personal style, tasty gluten-free recipes, easy DIYs, and adventurous frontier living.

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The Comments

  • Tina from Oh Snap! Let's Eat!
    06/17/2014

    Holy crap! PALEO BISON STUFFED BISCUITS?! Sounds amazing!!

    Reply
    • Grok Grub
      Tina from Oh Snap! Let’s Eat!
      06/19/2014

      They. are. so. yum. 🙂

      Reply
  • Feed The Clan
    06/18/2014

    Bread stuffed with meat? Yes please! Definitely one of my favorite combinations. I can’t wait to try this! I recently made some empanadas that are similar to this 🙂

    Reply
    • Grok Grub
      Feed The Clan
      06/19/2014

      Oooooh, I’ll have to check them out!

      Reply
  • Venus
    06/18/2014

    Girl, this is out of this world good looking.

    Reply
    • Grok Grub
      Venus
      06/19/2014

      Thanks mucho!

      Reply
  • Min
    06/19/2014

    Yum! I have nearly 20 lbs of bison in my freezer right now so this is perfect! I’ve never baked with arrowroot flour before..I wonder if I can use chickpea flour instead. If not, I’ll just have to go out and buy some ;). It is very very hot here in Texas and it’s only July..Love your photos!

    Reply
    • Grok Grub
      Min
      06/19/2014

      Never used chickpea flour before… but maybe it’ll work! What I like about the arrowroot is that it gives the dough a bit of stretch. 🙂

      Reply
  • Amanda
    06/24/2014

    Your recipes never cease to amaze me!! These sound (and look) so delicious!

    Reply
    • Grok Grub
      Amanda
      06/26/2014

      Thank you! These are so good, I took a bite and thought “ding ding ding”!

      Reply
  • Marjolijn
    06/26/2014

    Another flour question ;-), have you tried them with tapioca flour? Arrowroot is so much more expensive.

    Reply
  • Smoked Salmon Stuffed Dill Bites - Grok Grub - Paleo Recipes and Living
    09/03/2014

    […] stuffed biscuits so fun? So fun. I have a slight addiction to stuffed biscuits, starting with my Bison-Stuffed Black Pepper Biscuits, but these may be my best version yet. They’re almost too good; I ate five in one sitting! […]

    Reply
  • Top 30 Paleo Mince Meat Recipes | Eat Drink Paleo
    08/21/2015

    […] Bison Stuffed Black Pepper Biscuits by GrokGrub […]

    Reply

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Hi, I’m Rachel Marion
Hi, I’m Rachel Marion

Hi, I’m Rachel Marion

Blogging my obsession with beautiful home decor and personal style, tasty gluten-free recipes, easy DIYs, and adventurous frontier living.

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