Gluten Free Pumpkin Biscuits
Bring a basket of dinner rolls to the table every week with these fast prep, 5-minute blender batter gluten-free pumpkin biscuits!
Servings: 12 biscuits
Ingredients
- 1 ½ cups Namaste Gluten Free Flour Blend
- ½ cup blanched almond flour
- ¼ cup cold butter cubed
- 1 cup pumpkin puree
- 1 egg
- 1/3 cup raw milk or coconut milk
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 2 tsp aluminum free baking powder
Instructions
- Pre-heat the oven to 425 degrees and line a baking sheet with Silpat or parchment paper
- Put the flours and cold butter into your food processor, and pulse until the butter is pea sized bits in the flour.
- Add the rest of the ingredients, and blend to combine.
- Scoop the biscuit batter onto your baking sheet into the sized biscuits you want, and bake at 425 degrees for 12-15 minutes, depending on the size of your biscuits (smaller biscuits will not need as long – the ones pictured in this post took 15 minutes). Let them cool for a few minutes, and then transfer to a cooling rack.