My mother in-law Rhonda is an incredible baker so when my husband brought these pumpkin biscuits home from her house the other day I was super excited to try one out. I of course had to inquire if they were gluten free and I was assured that yes they were, so off I went to heat one up with some butter. About half way through eating it I decided there was no way these were gluten free, they were so moist and delicious! If any of you have eaten gluten free baking products you will know that they tend to dissolve into dust when cut in half and can resemble the taste of cardboard. So after being assured that yes they were gluten free, I had her email me the recipe so I could share it with my readers. These biscuits are yummy and moist and can be handled aggressively, like smeared with grass fed butter, without falling apart!
Gluten FREE Pumpkin Biscuits
Rhonda Martel
Makes 2 dozen
Preheat oven to 400 degrees
Mix the following:
4 cups gluten free flour ( cloud 9 from Costco worked great for me)
4 teaspoons baking powder
1 teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
Cut in 1 cup of cold butter (cubed).
Mix together cream from 1 can of full fat coconut milk (can should be a few hours in fridge), 1 15oz can of puréed pumpkin and 6 tablespoons of maple syrup. Add this to flour mixture until combined. Do not over mix or over work this dough. Form into round biscuits with hand and place on cookie sheet lined with parchment paper. Bake for 20 min, cool on rack and serve or freeze.
What size can of pumpkin?
15oz