Gluten Free Pumpkin Biscuits

These Gluten Free Pumpkin Biscuits come together quickly and are made using a mix of almond flour and coconut flour. They can be made in under 30 minutes, and are perfect on their own served with a meal or as a dessert. We’ve included options to make them either sweet or savory.

Gluten free pumpkin biscuitsGluten Free Pumpkin Biscuits

These Gluten Free Pumpkin Biscuits are a classic recipe here at Lexi’s Clean Kitchen since around 2014! We love them because they can be made as a sweet version, that is more like a scone, or a savory version that is perfect for serving with dinner.  They are also equally great as a shortcake, a cobbler, or on top of a soup. Did we mention they are easy to make, too?

Here is what you need to make them:

  • Almond Flour
  • Tapioca Flour 
  • Coconut Flour
  • Baking Powder
  • Cinnamon (omit for savory)
  • Fine Sea Salt
  • Butter
  • Pumpkin Puree
  • Honey (omit for savory)
  • Egg

Gluten free pumpkin biscuits in a bowl.

How to Make These Pumpkin Biscuits

  1. Whisk together the dry ingredients.
  2. Rub the butter into the dry mix until it is completely combined.
  3. In a separate bowl whisk together the pumpkin, honey and egg and add it to the flour mixture.
  4. Drop biscuits on a sheet tray and bake!

Savory or Sweet

Follow the recipe as written to make this sweet. To make them savory, omit the cinnamon and honey and follow the rest of the ingredients and directions.

Pumpkin biscuits cut in half with butter.

If you like this gluten free baking recipe, check out these others:

If you like this pumpkin recipe, check out these others:

5.0 rating
1 reviews

Pumpkin Biscuits


Yield 4
Prep Time 10 minutes
Cook Time 15 min
Total Time 25 minutes
Recipe Type: Baking
Cuisine Gluten Free
Difficulty: Easy
Author: Lexi
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Ingredients

Directions

  1. Preheat oven to 350ºF and grease a baking sheet.
  2. In a bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, cinnamon and salt until well blended.
  3. Add the butter to the dry ingredients and using your hands rub the butter into the mix until it is completely combined, with no visable pieces of butter remaining. 
  4. In a separate bowl whisk together the pumpkin puree, honey, and egg. Pour it into the butter and flour mixture and combine until a smooth dough forms.
  5. Using your hands, roll the dough into 6 balls, each about 2-1/2 inches in diameter. Place the dough balls on the baking sheet, about 1 inch apart. Bake for 18-20  minutes, or until golden and crusty all around and firm to the touch, with no soft dough remaining in the center.

Recipe Notes

  1. Want to make it savory? Omit the cinnamon and honey.
  2. Look for our classic biscuit recipe? Click here.

Nutrition

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19 comments
November 12, 2014

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Join The Discussion

19 responses to “Gluten Free Pumpkin Biscuits”

  1. Marye says:

    Thank you! Looks awesome – I’m pinning!

  2. Lexi says:

    Almond flour is the same, it’s almond meal that’s different. Any salt you’d like!

  3. WOO HOO! So fun to be part of all the healthy Thanksgiving shenanigans with you! These biscuits look great! Pinned!

  4. The biscuits look amazing! I’m absolutely making these.

  5. These biscuits could not get any easier!!! Gonna make them for mine and C’s Saturday morning brunch date! With drippy eggs yesssssum.

  6. Judy says:

    Links to the pumpkin Pie recipe don’t work

  7. I have actually been looking for something healthy and a little different to make for breakfast on Christmas morning, and I think these are it! They just look so warm and soft, and with a swipe of butter, perfect. (Pretend I didn’t say butter and healthy in the same sentence?) Can’t wait to try these!

  8. everything look just delicious!

  9. Wow! All of these look AMAZING!

  10. These biscuits look fantastic! Bet they’ll taste goo with some chili, too!

  11. Alex says:

    These are delicious – I substituted mashed sweet potato and added about ½ tbsp. honey.

  12. Hannah says:

    These look delicious!! Is there anything I could sub for the 3 tbsp butter? I’m mostly vegan and don’t include that in my diet, but I would LOVE to be able to try these biscuits!

  13. Mmmm! Shared this great recipe for my post today – 12 Whole30 Thanksgiving Side Dishes: http://physicalkitchness.com/whole30-thanksgiving-side-dishes/

    Thanks for the inspiration!! I am sure my readers will love it.

  14. Leslie Ann says:

    These are excellent! Going to post these on my blog and link back to you if that’s okay. Too good not to share:) They’ll be great for Thanksgiving!

  15. Maryann Ballotta says:

    Looks so good. If I wanted to bring down the carbs how can I replace the tapioca flour? Thank you

  16. Mary K says:

    I just discovered this recipe, and I’ve already made it three times. They are so easy to make, yet so interesting and delicious.

    5.0 rating

  17. Leslie says:

    Would ghee work in place of butter? I reeaalllly hope so because they sound delish!

  18. Lisa Hall says:

    I made these using a coconut oil and ghee blend (from Thrive) instead of butter and worked well. Not quite as biscuity looking but tastey!

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