These gluten free pumpkin biscuits are made with a base of almond flour, and feature cheddar cheese, green onion, and thyme for big flavour boosters. Holiday side, sorted.
Biscuits are a big favourite for all of us at Baked, and we have the receipts to prove it! With cheese tea biscuits, spring onion buttermilk biscuits, and rosemary pumpkin biscuits (with smokey mushroom gravy to boot), they’re great any time of year, any occasion. I love biscuits as a quick weeknight addition to a simple soup or stew.
Of course, any biscuit or savoury scone is perfect for Thanksgiving and Christmas, and these pumpkin biscuits are especially good at this time of year and through autumn and winter. This version is completely grain and gluten free, made with a base of almond flour. They’re keto friendly too. Almond flour is naturally sweet and adds a nice crumb to these, plus it’s high in protein and so filling.
One of the biggest benefits of gluten free baking is that there’s no need to worry about over mixing, which is often a concern with quick breads like biscuits. These are so easy to make, just mix and go – no rolling or cutting needed. Cheddar drop biscuits for the win.
You can easily use canned pumpkin, but if you’d like to make your own, you can follow this tutorial on how to make pumpkin puree. They’re very good either way. Topped off with a sprinkle of cheddar cheese, spring onion, and thyme, it’s flavour packed.
If you want to make some substitutions, here are a few suggestions: try goat cheddar in place of white cheddar – goat is especially good if standard dairy is a little tricky for your digestion – or use a different variety of cheese like Dubliner. You can change up the herbs, too, switching in chives or fried sage for the thyme, or using dried thyme.
Changing up the flour type is never a great idea in baking, unless you’re a recipe pro, but little changes like those are never a bad idea and make it so much easier to go ahead and make a batch of these almond flour biscuits without having to run to the store.
You might notice that the baking time is a little longer on these, and that’s because they’re gluten free and the almond flour has a higher moisture content. Not a typo, don’t worry!
Making these gluten free cheese biscuits couldn’t be easier. The dry ingredients are mixed in a large bowl, then the butter is mixed in with your hands, followed by everything else stirred together with a spoon. Drop biscuits onto a baking sheet, bake, and done!
It makes a small batch, only six biscuits, since they’re best eaten the day of. If you can’t eat them all in one go, store them in a sealed container at room temperature for the following day. So make a batch of your favourite soup, or whip these up to have with leftover turkey, and get cozy.
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These gluten free pumpkin biscuits are made with a base of almond flour, and feature cheddar cheese, green onion, and thyme for big flavour boosters. Holiday side, sorted.
Ingredients
- 2 cups almond flour
- 1/4 cup chopped green onions
- 2 tablespoons thyme
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- 3 tablespoons butter, room temperature
- 1/3 cup pumpkin puree
- 3/4 cup shredded cheddar
- 2 large eggs
- 2 tablespoons milk
Instructions
Pre-heat the oven to 375°F and line a baking sheet with parchment paper.
Combine the flour, herbs, salt, and pepper together in a bowl. Add the butter, and use your finger tips to mix in the butter throughout.
Stir in the pumpkin, cheese, eggs and milk.
Using a spoon or a ice cream scoop dollop 6 even scoops of dough onto the prepared sheet. Garnish each biscuit with some extra herbs and cheese if desired.
Bake at 375°F for 35-38 minutes or until golden. Best eaten the same day.
Keywords: scone, biscuit, pumpkin, cheddar, savoury, cheese, thyme, gluten free, glutenfree, almond flour
Maggie Delroy says
Hi,
This looks amazing. I will surely give it a go. Just wondering if this biscuit/scone cosider keto scone?
Sophie Mackenzie says
Hi, I’m not an expert, but I think this is considered keto. Thew will be a total of 25 g carbs from the almond flour and about 4g carbs from the pumpkin. So combined the almond flour and the pumpkin will amount to just under 5 grams of carbs per biscuit.