Although I can’t believe it is only a few days away, I am incredibly excited for Thanksgiving to get here. While I do feel like the year has flown by, I am more than ready for time with family, holiday food and some much-needed time off from work.
What are you all serving for Thanksgiving? May I suggest a recipe? 😀
You guys, these biscuits are awesome. They’re super-soft, flaky and the addition of rosemary and parmesan take them over the top. Bonus: they’re super easy to make! Let me know if you try them.
Pumpkin Rosemary Biscuits
2014-11-22 20:23:08
Yields 12
Soft, flaky biscuits that will make an excellent addition to your Thanksgiving menu.
Prep Time
10 min
Cook Time
15 min
Wet Ingredients
- 2 Eggs
- 1/2 Tsp Apple Cider Vinegar
- 1/2 Cup Pumpkin Puree
- 1/2 Cup Earth Balance or Butter* (Cold, not melted cut into small pieces)
Dry Ingredients
- 2 Cups Almond Flour
- 1/2 Cup Tapioca Flour
- 1/4 Cup Coconut Flour
- 1/2 Tsp Salt
- 1 Tsp Baking Powder
- 1 Tbs Chopped Rosemary
- 3 Tbs Grated Parmesan**
Instructions
- Preheat oven to 350F and prepare a baking sheet with parchment paper.
- In a large bowl, combine almond flour, coconut flour, tapioca flour, salt and baking powder.
- Add cut Earth Balance or Butter to dry ingredients. Using a fork, cut in the fat until combined and the dough has a consistency of coarse sand. Set Aside.
- In a separate bowl, combine eggs, pumpkin and apple cider vinegar. Whisk until well blended, and add to the dry ingredient mixture.
- Using a large wooden spoon, mix ingredients until a dough just forms.
- Add in rosemary and parmesan, and gently combine. Do not overmix.
- Roll dough into balls and gently flatten to a biscuit shape.
- Bake for 15-18 minutes.
Notes
- *Can sub Butter or Earth Balance for Palm Shortening for strict Paleo.
- **Can omit for strict Paleo.
Adapted from Lexi's Clean Kitchen
Adapted from Lexi's Clean Kitchen
The Balanced Berry https://www.thebalancedberry.com/
I made these for a Friendsgiving and everyone LOVED them. Let me know if you give them a try!