Paleo Pumpkin Biscuits (Grain-free, Gluten-free)

Have you ever just wanted something that had just a touch of pumpkin that also happened to be made with healthy ingredients? This recipe fits that need. These pumpkin rolls are grain-free, gluten-free and easy to put together with simple ingredients and the right touch of pumpkin flavor.

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All you need is a few ingredients which you may already have on-hand if you follow a gluten-free or paleo way of eating.

Grain-free Pumpkin Biscuits

These grain-free pumpkin biscuits are a bit denser than traditional biscuits made with white gluten-free flours. A cross between a roll and a biscuit is the best way to describe the texture.

They are moist, soft, and have a slight chew, making them great for both savory and sweet recipes. The ingredients can be swapped to suit those who eat or don’t eat dairy.

I made these on a whim one day when I wanted something that delivered on the pumpkin desire that I have around the Autumn months.

You need a few ingredients to make these pumpkin biscuits:

• Blanched almond flour
• Tapioca starch
• Canned pure pumpkin puree (not pie filling)
• Baking soda
• Sea salt
• Apple cider vinegar
• Coconut oil (or sub avocado oil, melted ghee)
• Honey or brown sugar or Coconut sugar
• Egg
• Optional: Cinnamon or pumpkin pie spice

How to Make Gluten-Free Pumpkin Biscuits

• You will need:
• Mixing bowl
• Whisk
• Measuring cups and measuring spoons
• Baking pan
• Parchment paper

Preheat the oven to 400 degrees.

To a mixing bowl add dry ingredients almond flour, tapioca, baking soda, salt, and brown sugar if you’re using it, and whisk until combined

Next, add coconut oil and mix into the dry ingredients.

Add egg, pumpkin puree, apple cider vinegar and mix into the dry ingredients.

Place dough in the fridge for a few minutes to firm up the coconut oil if needed.

Form into 6 equal pieces by rolling in your hands or simple drop biscuit mixture into 6 equals pieces on a parchment-lined baking sheet.

Bake for 15 minutes

Allow to cool slightly and enjoy.

Store in the fridge for up to 5 days.

Printable Recipe for Pumpkin Biscuits

Grain-Free Pumpkin Biscuits (Paleo and Gluten-free)

5 from 1 vote

These grain-free pumpkin biscuits are a cross between a roll and a biscuit and can be made savory or sweet.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 6

Course: Breakfast, Side Dish

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 2 cups blanched almond flour
• 1/2 cup tapioca starch/flour
• 1/2 tsp baking soda
• 1/8 tsp sea salt
• 1 tsp apple cider vinegar
• 1/4 cup coconut oil or use ghee or avocado oil
• 2 TBsp honey (leave out for savory) or brown sugar
• 1/4 cup canned pure pumpkin puree not pie filling
• 1 egg
• 1/4 tsp Optional ground cinnamon or pumpkin pie spice

Equipment

• Mixing Bowl
• Measuring Cups
• Measuring Spoon
• Whisk
• baking pan

Method

 

1. Preheat the oven to 400 degrees.
2. To a mixing bowl add dry ingredients almond flour, tapioca, baking soda, salt, and brown sugar if you’re using it, and whisk until combined.
3. Next, add coconut oil and mix into the dry ingredients.
4. Add egg, pumpkin puree, apple cider vinegar and mix into the dry ingredients. Form into a dough ball.
5. Place dough in the fridge for a few minutes to firm up the coconut oil.
6. Form into 6 equal pieces by rolling in your hands or simple drop biscuit mixture into 6 equals pieces on a parchment-lined baking sheet.
7. Bake for 15 minutes
8. Allow to cool slightly and enjoy.
9. Store in the fridge for up to 5 days.