It is a truth universally acknowledged that there must be fresh, hot, homemade biscuits on the Thanksgiving table. It’s an absolute requirement for the enjoyment of your holiday festivities. But flour-based, high carb biscuits that spike your blood sugar are so last year. Fill your bread basket with these easy-to-make festive pumpkin rosemary biscuits. Feel free to swap rosemary for some chopped sage, for a little flavor variation.
(8 votes, average: 4.00 out of 5)Loading...Pumpkin Rosemary Biscuits
Ingredients
- 1/2 cup plus 2 tbsp coconut flour
- 1/2 cup almond flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup grated Parmesan
- 4 large eggs
- 1/2 cup pumpkin puree
- 1/2 cup full fat sour cream
- 1 tbsp chopped fresh rosemary OR sage
Instructions
- Preheat the oven to 350F and line a large baking sheet with parchment or a silicon baking mat.
- In a large bowl, whisk together the coconut flour, almond flour, baking powder, and salt. Whisk in grated Parmesan. Stir in eggs, pumpkin pure, sour cream, and rosemary until well combined.
- Drop by rounded spoonfuls onto prepared baking sheet. They do spread so make the mounds on the smaller side. You should get 12 biscuits.
- Bake 20 to 25 minutes, until firm to the touch and golden brown. Remove and let cool 5 minutes before serving.
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Can I reduce the amount of coconut flour in this recipe and increase the almond flour? Thx
These were moist and the rosemary is a perfect ingredient. I think next time I’d mix half shredded cheddar and parmesan. That much parm – I admit I used Kraft standard old parmesan – made them very salty. I’d add a tsp of Swerve sweetener, too, to bring out the savory/balance more. A really great recipe for the holidays! Thank you!
Yum! I can’t wait to try these for after school snack today. You are brilliant.