Paleo Pumpkin Biscuits & Thanksgiving Recipes

I for one can’t believe how quickly Thanksgiving is approaching. November feels like it is flying way faster than normal over here.

My blogger friends and I wanted to bring you some epic options for everything but the turkey for this years Thanksgiving meal. All the recipes are gluten-free, dairy-free, and paleo-friendly! Winning.
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Every Thanksgiving table needs a brussels sprout dish, biscuits, a sweet potato side, and a pie. Am I right?

My Pumpkin Biscuits are buttery, flakey, and the perfect warm biscuit to smear some butter on (also good with my homemade Nutella, just saying)! They flew off the plate faster than I could reheat them up! Find the recipe at the bottom of the post.

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Lee from Fit Foodie Finds made you Bacon Wrapped Brussels Sprouts, because bacon + brussels sprouts are the best combination ever. Seriously. Find these babies here.bacon-wrapped-brussels-sprouts3

Taylor from Food Faith Fitness made you easy Maple Curry Roasted Sweet Potatoes. These are the perfect combination of flavors for your sweet potato side! Find the recipe here.
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Davida from The Healthy Maven made you a very special Pumpkin Pie. It’s in a pumpkin seed CRUST which sounds like the best healthy crust idea, ever! Find the recipe here.
Paleo-Pumpkin-PieBack to those biscuits… These can be made two ways and both result in a soft flakey buttery biscuit that’ll wow even the most picky guest. Trust me!
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Paleo Biscuits
Serves 6
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Dry
  1. 1 cup blanched almond flour
  2. 2 tbsp coconut flour
  3. 1/2 cup tapioca flour or arrowroot powder
  4. 1 tsp baking powder
  5. 1/4 tsp Himalayan sea salt, more to taste
  6. Optional: make them more of a sweet roll by adding a touch of cinnamon and raw honey*
Wet
  1. 1/4 cup organic canned pumpkin (OR unsweetened applesauce)**
  2. 1 organic egg
  3. 3 tbsp grass-fed butter, cold or room temperature (not melted)
Instructions
  1. Preheat oven to 350
  2. In a bowl combine dry ingredients
  3. Add in wet ingredients and whisk together to combine
  4. Line a baking sheet with baking lineror parchment paper
  5. Roll dough into balls (does not have to be perfect)
  6. Bake for 12-15 minutes or until cooked through and flakey
Notes
  1. *Leave out this step for a more savory roll!
  2. **Both the pumpkin or the applesauce will aid in the soft, fluffy, flakey texture- they can be subbed 1:1
  3. Serve warm with butter
Lexi's Clean Kitchen http://lexiscleankitchen.com/

PALEOBISCUITS5PALEOBISCUITSWhat’s the one thing you can’t imagine not having on your Thanksgiving table?

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