by Maya Last Updated on 18 Comments
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I decided to switch it up a bit this year with these delicious Olive, Caramelized Onion, and Herb Drop Biscuits. Perfect on it’s own or stuffed with some thinly sliced ham. I’m thinking these would be a great addition to your Thanksgiving table on Thursday.
While these biscuits are an upgraded version of the ones I used to make they’re still just as easy. One bowl is all you need to whip up a batch of these soft and chewy biscuits.
They sort of remind me of focaccia bread with their olive and caramelized onion goodness. For the olives in this recipe I used a blend of Mezzetta Kalamata and Castelvetrano Olives.
You can totally use one or the other but I’m digging the combination.
What I love about Mezzetta Olives is that they are certified gluten free, all-natural, and non GMO. Not to even mention delicious. They are one of our favorite snack foods.
I can guarantee these biscuits will be a hit with everyone around your dinner table, not just the Paleo folks!
RECIPE CARD
Olive, Caramelized Onion, and Herb Drop Biscuits
I decided to switch it up a bit this year with these delicious Olive, Caramelized Onion, and Herb Drop Biscuits.
Course Dessert, Snack
Cuisine American
Keyword thanksgiving day
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Maya Krampf from WickedSpatula.com
Servings 10 servings
★ Review Print
Ingredients
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- 1/2 cup almond meal
- 1/2 cup coconut flour
- 1/4 cup tapioca flour
- 2 tsp paleo baking powder (you can make your own for paleo)
- 1/4 tsp sea salt
- 8 large eggs
- 10 tbsp ghee or olive oil, divided
- 1 cup minced olives
- 1 tsp fresh rosemary
- 1 tsp fresh sage
- 1 tsp fresh thyme
- 1/2 white onion
Click to convert between US & metric measurements:
Instructions
More TIPS about this paleo recipe in the post above!
Preheat oven to 375°F and line a baking sheet with parchment paper.
In a medium skillet heat 2 tablespoons of ghee over medium low heat. Thinly slice the onion and add it to the pan. Cover and let steam for 10 minutes stirring occasionally. After 10 minutes remove the lid and continue cooking another 10 minutes until they are dark brown.
In a large bowl combine the almond flour, coconut flour, tapioca, baking powder, and salt. In a smaller bowl whisk together the eggs and 1/2 cup melted ghee. Whisk the egg mixture into the flour mixture until no lumps remain. Let sit for 5 minutes.
Stir in the olives, herbs, and onions. Using a large spoon scoop the batter into 14 mounds on the baking sheet. Bake at 375° for 15-20 minutes or until golden brown and a toothpick comes out clean.
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Reader Interactions
Teresa
ReplyI can’t eat coconut flour, is there something else I can use?
Melissa Rossi
ReplySadly these came out flat and eggy. Love the idea since I do love the flavors that were used. Baking powder was definitely not the culprit. That was new.
haleh
ReplyThese turned out tasting really good. My batter turned out runny so I put them in muffin pans. They taste eggy but in a good way. It’s more like a frittata than a biscuit. Let me know if I did something wrong. As they are they are delicious but I’d like to have a biscuit too.
Amber
ReplyThe ingredients list says Almond meal but the recipe says almond flour. Does it matter? Which one did you use for the recipe
Lauren
ReplyIt doesn’t matter in this recipe! Hope this helps.
Mark
ReplyLauren,
I made these and they were delicious! The only problem I had was that they flattened out and did not look like yours. Could you think of any reason that would cause this?Thanks,
MarkLauren
ReplyHi Mark,
I’m so glad you enjoyed these! I’m not sure why they flattened out, could your baking powder be old? Sometimes that’ll do it.
Nicole Craanen
ReplyThese were amazing! The only thing was I had to use a mixer because they were too thick to mix by hand – well, too thick for whisk anyway (or so I thought)…well then the batter came out soupy. So I threw them in muffin tins and they were perfect! Next time I’ll just hand mix them with a fork or potato masher. But the muffin tin ones worked great too! After a few days of eating these the olives got a little too much for me, but it might have been what I was eating it with – and I love olives. But I still really liked them and I will definitely make these again! Oh, and I froze them and they came out of the freezer just as good!
Jim
ReplyThese look so good! Is there a substitute for the tapioca starch?
Thank you!
Jim
Lauren
ReplyHi Jim! Yes, you can also use arrowroot!
Max
ReplyCould I use all almond flour instead of the coconut flour? Coconut doesn’t really agree with me.
Lauren
ReplyHi Max! Coconut flour is very different from almond flour as it is very absorbent. Unfortunately using all almond flour wouldn’t work in this recipe.
Anna @annaDishes
ReplyOooh, I love everything about these! Must make them soon. Lovely.
Neli @ Delicious Meets Healthy
ReplyThese biscuits look fabulous! I am a huge olive fan and I am sure they taste amazing! Must try them soon! I also checked Mezzetta’s website, love their products!
Julie @ Texan New Yorker
ReplyThank you for reminding me that I’ve never once made biscuits or scones with olives, and that’s weird given what an olive fiend I am. These look spectacular!
Sara
ReplyThese biscuits look awesome, everyone in my family loves olives so I have to make some soon!
Florian @ContentednessCooking
Replylooks amazing love the addition of olives!
Katie @ Recipe for Perfection
ReplyI love savory biscuits with extra ingredients! These look delicious.
