Sauteed Liver and Bacon Biscuits - Refrigerator Cookies
Sauteed Liver and Bacon Biscuits
Ingredients:
4 pieces nitrate-free bacon
6 ounces calf or beef liver
4 cloves garlic
4 tablespoons canola oil or bacon drippings
1/2 cup filtered water
4 cups rice flour
1 cup rolled oats
4 teaspoons baking powder
1.) Preheat oven to 325o F.
2.) Cook the bacon in a skillet until browned and crunchy. Set aside to cool, before crumbling by hand or with a food processor. Add the liver and garlic to the skillet with the leftover bacon drippings. Saute until the liver is fully cooked through and no longer pink.
3.) Pulse liver in a food processor with the canola oil/bacon drippings and pulse until it forms a paste. Add water and continue to blend until smooth.
4.) Measure all of the dry ingredients with the bacon crumbles into a mixing bowl and stir until combined. Make a well in the center and slowly add the liver mixture. Mix on medium speed until a dough forms.
5.) Turn the dough out on to a lightly floured surface and shape into a log, around 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for one hour.
6.) When ready to make biscuits, slice the log into 1/8 inch thick biscuits and place on a parchment paper-lined cookie sheet. Bake for 12-15 minutes or until the biscuits are dry and firm to the touch. Turn the oven off and leave the biscuits in for another 20-30 minutes. Remove from the oven and cool them on a baking rack. Store biscuits in an airtight container.