Savory Pumpkin Drop Biscuits

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

• 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

1. Combine pumpkin, eggs, water, and oil in a large bowl and stir well. Add all other ingredients.

2. Drop on a lined or greased baking sheet. I used a cookie scoop for mini biscuits.

3. 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.

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