Preheat the oven to 400 degrees. Heat a large ovenproof skillet to medium high heat. Make the biscuit dough: In a medium size bowl, combine the dry ingredients: flours, baking powder, baking soda, and salt. Make sure the butter or ghee is in small pieces, and add to the dry ingredients. Using a pastry knife (or you can use a food processor), cut the butter into the flour mixture until the mixture is crumbly. In a small bowl, combine the coconut milk and vinegar. Then whisk in both eggs. Add the wet ingredients into the dry. Stir using a rubber spatula, and once well combined, let it sit while you prepare the filling. The dough is most likely sticky at this point, but will become more dry after it sits. 1 cup Blanched almond flour, 2/3 cup Tapioca flour, 1/2 cup Coconut flour, 2 tsp Baking powder, 1 tsp Baking Soda, 1/4 tsp Sea salt, 5 tbsp Grass fed butter or Ghee
Cook the bacon in the skillet until desired crispiness (3-5 minutes per side). Set aside and crumble. Keep the skillet hot and be sure to reserve at least 1 tbsp bacon fat in the pan. Reduce heat to a medium 4 slices Bacon
Add in the leeks, green beans, squash, and celery. Cook for about 7 minutes, stirring frequently. Coat the vegetables with arrowroot and toss. Pour in the broth continuing to stir to make sure there are no lumps from the flour. Increase the temperature so that a rolling boil occurs and then reduce back to a simmer. Stir in the turkey, coconut cream, marjoram, and fresh thyme. Let the filling cook for another 3-5 minutes 1 1/2 cups Diced Leeks, 1 1/2 cups Cut Green Beans, 2 cups Diced Celery, 1 1/2 tbsp Arrowroot flour, 3 cups Leftover Thanksgiving Turkey, 2 cups Turkey or Chicken Broth, 2 tsp Marjoram, 1/2 cup Canned coconut milk
Remove the skillet from heat. Prepare the biscuits by lightly sprinkling an ice cream scoop or 1/4 cup measuring cup with tapioca flour. Scoop in the dough so that it forms a nice circular shape, place one biscuit at a time around the perimeter of the skillet. Flatten each biscuit a little with the back of a spoon. You should be able to create at least 10 biscuits. 2/3 cup Tapioca flour
Transfer the dish to the oven and bake for approximately 25 minutes, keeping an eye on the biscuits so they don't overcook. The top should be lightly golden, and the filling should be bubbly. Serve hot and add salt and pepper to taste.
