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Ingredients
- 2 1/2 cups flour
- 2 eggs at room temp
- 3/4 cup puréed roasted sweet potato or pumpkin
- 1/4 cup peanut butter (xylitol free)
- 1/2 teasp ground cinnamon
- 4 strips of cooked bacon, minced
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Pre-heat oven to 350 F. Mix all ingredients with mixer. Lightly dust work surface and roll out dough to 1/3” thickness, cutout as many biscuits as you can. I use a 1/2” circular cookie cutter.
Step 2
Transfer the biscuits to a cookie sheet and bake for 35-40 mins u til a crispy and golden brown. Cool completely before serving.
Step 3
Store in a resealable bag for up to a week.
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