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:

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:

[yumprint-recipe id=’220′]

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