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.
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!
Olive, Caramelized Onion, and Herb Drop Biscuits
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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
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.