Monday, January 14, 2013

Grain Free Pumpkin Biscuits

This is a recipe in progress. I began with this recipe and it was good, but the biscuits were very soft and they fell apart when I put them on a plate.

1/2 cup butter (melted or in little pieces)
3 eggs
1 TBS vinegar
1/2 cup canned pumpkin
2 tsp Penzey's Provence herb blend

Mix well with stand mixer.

1 tsp baking soda
1/2 tsp salt
1/2 cup coconut flour
1/4 cup tapioca flour

Mix after each ingredient.

Put a parchment sheet on a cookie sheet. Use ice cream scoop to drop biscuits on a cookie sheet, then flatten slightly with a fork or spatula. I made 16 small biscuits.

Bake at 350 for about 15 minutes. Let them sit on the cookie sheet for five minutes before serving.

1 comment:

  1. Ruth, those look delicious! I can't wait to try this recipe out!