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Gluten Free Pumpkin Biscuits

5 from 2 reviews

Ingredients

Scale
  • 11/4 cup (120g) almond flour
  • 1/2 cup (60g) tapioca flour or arrowroot powder
  • 2 tablespoons (14g) coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons grass-fed butter, room temperature or cold
  • 1/4 cup pumpkin puree
  • 2 tablespoons honey
  • 1 organic egg

Instructions

  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.

Notes

Want to make it savory? Omit the cinnamon and honey.

Look for our classic biscuit recipe? Click here.

Nutrition

TIPS FOR BAKING

+ COOKING WITH PUMPKIN

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