Cheese biscuits- Paleo off day recipe

This is a Paleo "off day" recipe. Sunday morning is my "off the rails" breakfast day!

I do not understand why restaurants serve sweet cheese muffins and call them cheese biscuits. For me, biscuits are as much the shape, as they are the ingredients list with a grounding in the concept of a scone. I have long been a fan of the Cooking Light Ham and Cheese Scone recipe. In theory, this is a riff on that biscuit.

What I learned from that recipe is that the shortening in a biscuit does not have to be solid fat- Crisco, coconut oil, etc., but it can be a food with oil, like cheese.



Cheese Biscuits

serves 3-4
heat over to 400* or convection to 390*

2 cups sifted self rising flour (White Lily Brand flour, if you can find it.)
2 ounces of cheddar cheese (I used raw milk cheddar from Organic Valley)
milk
coconut oil to grease the pan

Grease cookie sheet and pre-heat oven.
Add the flour to your mixing bowl and grate the 2 ounces of cheddar into the flour.
Mix.
Add milk... and here is where you become the chef. The humidity in your house, thus your flour, will dictate the amount of milk you need. Also, what you want your biscuits to look like will dictate the amount of milk. I'm lazy and I prefer to make drop biscuits, so I mix in enough milk to that consistence. If I were to roll them out, I would use a bit less milk. If I use too much milk, I have what I call toaster biscuits- as in they are big and flat and can be reheated in the toaster.
Mix milk with flour mixture and drop onto the greased cookie sheet. About 8 biscuits should fit on a quarter sheet pan. The can touch and will rise a bit higher if they do touch.
Bake for 10-15 minutes until browned. Serve hot!

Though not Paleo, this recipe does exclude hydrogenated nut or seed oil and the flour is a low protein/ low gluten flour.

Variations on a theme~ add chopped ham, green onions, or garlic powder to taste!

 

This recipe has not been tested and makes to claims to the accuracy. Please test all recipes before trying them on friends. This is not a Paleo diet recipe.

Paleo Beef Stir Fry

On my Paleo path I am creating recipes that follow the guidelines and, I think, tastes good! I struggle with recipes that are "plain" without many spices. I am considered rather a foodie among my friends. I want Paleo to taste like foodie food. Here is another recipe on my quest!

Paleo Beef Stir Fry
Serves 2

(pics to come)

Ingredients-

1/2 pound of boneless beef short ribs
1/2 of a red bell pepper cut into 1/2 inch strips
1/4 of a green bell pepper cut into 1/2 inch strips
1 small white onion
1 tablespoon roasted garlic
1/4 teaspoon of sesame oil (Paleo iffy, I know)
1 teaspoon of soy sauce (Paleo iffy, I know)
coconut oil for cooking

How to-
Add some coconut oil in your skillet over medium heat, whatever amount you usually saute with. I add about a 1/4 teaspoon.
When the oil is hot, but not smoking, add your bell peppers and onions
Cook for about 5 minutes, shaking pan often.
While your veggies are cooking, trim your short rib pieces and cut into long 1/2- 1/4 thick pieces... thin enough to coo fast, thick enough not to injury yourself cutting it.
After 5 minutes has passed and your veggies are browned, place them aside in a bowl and add your meat to the skillet... not touching and cook quickly on both side until browned.
While your meat is cooking mix the sesame oil, soy sauce and roasted garlic in a bowl.
When your meat is browned on both sides add your veggies back into the skillet and give it a shake to incorporate.
Add your sesame soy garlic mix (it will be think so you might have to scoop it out and dab it around)
Add just enough water to your sesame soy garlic bowl to swish it around and get all the goodies out, then pour that over the meat and veggies.
Stir together and left some of the water steam out until everything has a light coat of the mix.

Serve and enjoy.

tips, additions, and amendments-
You can substitute green beans instead of all the bell pepper.
If you do not use soy or sesame, try whatever your normally substitute.
Chill your meat to make it easier to cut.
Buy twice the meat you need and use the est cut into strips for No Tortilla Fajitas

Disclaimer-
These recipes are intended to be guides, measurements can be altered to suite your taste, and they have not been professionally tested.