Prosciutto Biscuits

Prosciutto Biscuits may seem a little weird to add mayonnaise to biscuit dough.

• Preheat the oven to 375F. Line a baking sheet with parchment paper or a silicone baking mat.
• Place the mayonnaise and egg in a small mixing bowl and whisk to combine.
• Place the coconut flour and baking powder in a medium-sized mixing bowl and mix to combine. Add the mayonnaise mixture to the dry ingredients and stir to fully incorporate.Fold in the chopped prosciutto and green onions.
• Divide the dough evenly into 12 pieces. Roll one piece into a ball between your palms, then place it on the lined baking sheet and press down with your palm until it’s 1 inch thick. Repeat with the remaining dough pieces.
• Bake for 15 to 20 minutes, or until the edges of the biscuits begin to turn golden and the tops crack a bit.
• Remove from the oven and serve.

This breakfast sandwich combines both sweet and savory elements with crispy prosciutto, gruyere cheese, jam, and a fried egg on biscuits.

STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

REHEAT IT: Place on a rimmed baking sheet and warm in a preheated 300F oven until heated through, about 10 minutes. Or place a single serving in a microwave-safe place and microwave on 50% power for 30 to 45 seconds. (Using 50% power ensures that the biscuits won’t overcook.)

THAW IT: Set the biscuits on the counter for an hour or so to defrost completely before using the reheating instructions above.