I can read your mind already- Michelle, have you lost your mind? Biscuits aren’t Paleo.
Um, these totally are and they may change your life.
For YEARS now, I’ve struggled to make healthier biscuits. As a Tennessean, I’m pretty sure little bits of biscuits and cornbread are in my bloodstream. While I’ve been able to master cornbread, my biscuits have been failure after failure. They’ve been too dense, too mushy, too flat…fail, fail, and fail.
I’ve tried making them out of almost everything out there- almond flour, coconut flour, mashed sweet potato, mashed plantains…nothing seems to mimic the fluffy interior yet crispy exterior of the Southern biscuit that I adore and still indulge in a few times a year.
A few weeks ago, I bought my first container of arrowroot flour to experiment with as a replacement for cornstarch in my beef and broccoli recipe. I was AMAZED how it thickened the cooking liquid into a velvety, rich sauce within two minutes.
Just this week, I was flipping through a Greatist slideshow on 32 Healthy Males You Can Literally Eat on the Go (how could I not want to view that one) when I found a food blogger stuffing Paleo biscuits with bison. Her biscuits looked buttery, crispy and were made from arrowroot flour.
Over Labor Day, Christmas came early for this foodie when I was able to help my sister in-law clean out her family’s freezer of deer meat to encourage the menfolk to refill it quickly once deer season starts in a few weeks. I grabbed as much ground venison, tenderloin, sausage, and backstrap as my tiny arms could carry, mind-racing with possibilities for my new hoard of meat.
Why not stuff sautéed ground venison into a Paleo biscuit?
As I made yet another Paleo biscuit dough, I was worried this one would result in more disappointment, more mushiness, more failure.
After 45 minutes of trying to stay busy awaiting my experiment, I finally pulled out the golden brown bundles of joy. The aroma of the sage and onions and venison had me cutting into one of those bad boys immediately. And ermergerd!
If you're doubting your baking skills, these are nearly impossible to mess up. No yeast is involved, which I always find a little intimidating. Just plop everything in a bowl and mixy mix into a dough.
From there I pinched out a few tablespoons at a time, rolled it into a thin layer, stuffing it with a tablespoon of the filling, and then wrapping the dough around it. I found it helps to roll the biscuit to even it out before putting it on the pan. Line those little beauties on a parchment-line sheet pan.
45 painfully long minutes later (seriously, you'll need to go walk the dog or watch an episode of Friday Night Lights...SOMETHING), you get beautifully golden bites of meaty goodness.
I love that these are perfectly acceptable for breakfast (it's a biscuit- duh), dinner (meat-filled, aka protein), or even an appetizer/snack during the big game this weekend (GO VOLS!). These are also super freezer-friendly, so you could freeze half of the batch if you can handle parting with half of them for a few weeks.
This is one of those recipes that should be rustic. They may not be the most gorgeous presentation, but what they lack in beauty they make up for in their flavor.
Biscuit, get in my belly. Oh wait, I've already had three...
Paleo Venison-Stuffed Biscuits
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!