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Paleo Venison-stuffed Biscuits
There are some days when you just need a biscuit. And the only way you could possibly improve on the buttery beauty is by stuffing it with sautéed venison. Whether its breakfast, lunch, dinner, or a snack, these Paleo biscuits are sure to please!
Prep Time: 00:20
Cook Time: 00:45
2 1/4 arrowroot flour
2 cups of coconut flour, plus two tablespoons
1/4 cup animal fat (butter, ghee, duck fat)
3/4 cup coconut oil
1 cup warm water
1 pound ground venison
1 chopped yellow onion
1/2 teaspoon salt
1/4 teaspoon dried thyme, sage, and pepper
1Preheat the oven to 350.
2In a medium mixing bowl, sift flours together with a fork until fluffy.
3Add wet ingredients into dry ingredients, mixing on medium in a stand mixer or with a hand mixer for about one minute until batter is thick but pliable.
4Pinch off about 1-2 tablespoons of the dough and roll out into a four-inch square. I found it helpful to put the dough between two sheets of parchment paper when rolling it out so it didn't stick to the rolling pin (you could press it out with your fingers, too!).
5Remove the top later of parchment. Place about 1 tablespoon of filling in the center of the dough. Gently fold the sides around the filling. I had to scoop the sides inward and then round out the lump into a circle once the meat filling was covered.
6Place on a lined baking sheet and continue until all the dough has been used. You may have leftover filling, which makes a great hash or omelette addition.
7Bake for 45 minutes until golden brown.
These are very freezer friendly, too! I froze half of the baked biscuits to pull-out to share with company next week.
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