Savory Pumpkin Drop Biscuits

Happy December!

I love December, because it means CHRISTMAS! Our apartment halls are decked, stockings (Disney!) are hung by the chimney with care, the tree is lit and August Burns Red’s Christmas CD is playing on pandora. Life is good.

I suppose that technically, we have progressed from the season of all things pumpkin to peppermint and candy canes, but I had a leftover can of pumpkin puree in my pantry, so I decided to end the pumpkin spice season with a bang. These biscuits are a non-traditional way of eating pumpkin and were an excellent addition to my plate of Thanksgiving leftovers. And the perfect comfort food for this bleary day.


Savory Pumpkin Drop Biscuits

Makes 12 small biscuits

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1 can BPA-free pumpkin puree

3 eggs

3 tbsp coconut oil, melted

1/2 tbsp rosemary

1/2 tbsp thyme

1/2 tbsp sage

1 tsp sea salt

1 tsp pepper

3 tbsp coconut flour

1 tbsp grass-fed gelatin

1 tsp baking powder

1. Preheat oven to 375 F.

2. Mix the pumpkin, eggs and coconut oil together.

3. Stir in the spices.

4. Add the coconut flour, gelatin and baking powder until evenly combined.

5. Drop large spoonfuls of batter onto a pan lined with parchment paper.

6. Bake for 35 minutes or until a toothpick inserted into the biscuits comes out clean.

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