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.
- 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
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