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 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
- Pumpkin Puree
- Honey (omit for savory)
How to Make These Pumpkin Biscuits
- Whisk together the dry ingredients.
- Rub the butter into the dry mix until it is completely combined.
- In a separate bowl whisk together the pumpkin, honey and egg and add it to the flour mixture.
- 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.
If you like this gluten free baking recipe, check out these others:
- Gluten Free Biscuits
- The BEST Paleo Bread (5-Ingredients and One Bowl)
- How to Make a Gluten-Free Pie Crust
- The Best Gluten Free Pizza Crust
If you like this pumpkin recipe, check out these others:
- Cranberry Pumpkin Crumble Muffins
- Pumpkin Oatmeal Bake
- Gluten Free Pumpkin Waffles
- Gluten Free Pumpkin Bread
- Sea Salt Chocolate Pumpkin Cups
- 1/4 cup organic canned pumpkin (OR unsweetened applesauce)**
- 1 organic egg
- 3 tbsp grass-fed butter, cold or room temperature (not melted)
- Preheat oven to 350
- In a bowl combine dry ingredients
- Add in wet ingredients and whisk together to combine
- Line a baking sheet with baking lineror parchment paper
- Roll dough into balls (does not have to be perfect)
- Bake for 12-15 minutes or until cooked through and flakey
- *Leave out this step for a more savory roll!
- **Both the pumpkin or the applesauce will aid in the soft, fluffy, flakey texture- they can be subbed 1:1
- Serve warm with butter