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Pumpkin biscuits on a white plate with a can of pumpkin puree behind.
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5 from 1 vote

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

These grain-free pumpkin biscuits are a cross between a roll and a biscuit and can be made savory or sweet.
Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast, Side Dish
Cuisine: American
Keyword: Dairy-Free, gluten free, Grain-free, Paleo
Servings: 6

Equipment

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

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

Instructions

  • 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. Form into a dough ball.
  • Place dough in the fridge for a few minutes to firm up the coconut oil.
  • 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.