Savor the season with these delightful Savory Pumpkin Drop Biscuits, combining the rich warmth of pumpkin with savory herbs. Begin with 1/2 cup of canned pumpkin, a luscious base that sets the autumn tone.
In a bowl, whisk together 2 eggs, incorporating them into the pumpkin. Add 2 tablespoons of olive oil for a subtle richness, followed by 1/3 cup of warm water to achieve the ideal biscuit texture.
Introduce the dry ingredients, starting with 1/2 cup of coconut flour, providing a grain-free alternative. Add 1 teaspoon each of baking powder and salt, ensuring the biscuits rise to perfection. Enhance the savory notes with 1/2 teaspoon of pepper, and a medley of thyme and rosemary, each contributing a distinctive herbal essence.
Combine the wet and dry ingredients until a dough forms. Drop spoonfuls onto a baking sheet and bake until golden brown. These Savory Pumpkin Drop Biscuits are a comforting and flavorful addition to any fall meal. Enjoy the delightful blend of pumpkin and herbs in each fluffy, golden bite.
INGREDIENTS
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1/2 c canned pumpkin
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2 eggs
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2 T olive oil
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1/3 c warm water
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1/2 c coconut flour
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1 tsp baking powder
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1 tsp salt
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1/2 tsp pepper
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1/4 tsp each thyme & rosemary
STEPS
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Combine pumpkin, eggs, water, and oil in a large bowl and stir well. Add all other ingredients.
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Drop on a lined or greased baking sheet. I used a cookie scoop for mini biscuits.
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Bake at 425° for 10-15 min. May take longer if you make larger biscuits. Made 2 dozen mini muffins
Notes: So good with chili or any soup. Super low in carbs and fat so a great addition to any meal, really.
Flavor swap: Trade out pepper, thyme, rosemary, and less salt for 1 tsp of pumpkin pie spice for a sweeter biscuit.
Savory Pumpkin Drop Biscuits
Ingredients
- 1/2 c canned pumpkin
- 2 eggs
- 2 T olive oil
- 1/3 c warm water
- 1/2 c coconut flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp each thyme & rosemary
Steps
- Combine pumpkin, eggs, water, and oil in a large bowl and stir well. Add all other ingredients.
- Drop on a lined or greased baking sheet. I used a cookie scoop for mini biscuits.
- Bake at 425° for 10-15 min. May take longer if you make larger biscuits. Made 2 dozen mini muffins
PROTEIN none
FAT none
STARCH pumpkin
FIBER coconut flour