Description
Pumpkin rosemary drop biscuits are easy to make Perfect side to Thanksgiving or any fall meal. Gluten free and so delicious.
Ingredients
Units
Scale
- 1 stick unsalted butter (1/2 cup)
- 3/4 cup milk (I used unsweetened almond milk, but any will work)
- 1 tablespoon apple cider vinegar or fresh lemon juice*
- 2 1/4 cup all purpose gluten free flour (I used Bob’s Red Mill 1 to 1 baking flour)
- 1 1/2 teaspoons baking soda
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 tablespoons fresh rosemary, chopped
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup honey
Instructions
- Prepare: Cut the butter into 1 inch cubes and place them in a bowl – pop them into the freezer so they are nice and chilled. Preheat your oven to 375 degrees Fahrenheit and grease a baking sheet, set aside. To make the faux buttermilk mix the milk and the vinegar/lemon juice together and allow it to sit while you prepare the remaining ingredients – you will notice that the milk curdles, that’s what we want.
- Mix dry ingredients: Add the flour, baking soda, baking powder, and salt to a food processor – process to mix. Add the chopped rosemary and pulse to mix.
- Mix the remaining wet ingredients: To the faux buttermilk add the pumpkin puree and honey, whisk to combine and set aside.
- Cut in the butter:Returning to the food processor add the cold butter and pulse until the butter is the size of chickpeas. Be sure not to over incorporate.
- Add the wet ingredients: Add half of the pumpkin mixture to the food processor and pulse once or twice. Add the remaining liquid and pulse until well incorporated. The dough should be fairly wet.
- Drop the biscuits: Using two large table spoons (every day spoons, not measuring spoons) to scoop and drop the dough onto the prepared baking sheet, being sure to leave 1 1/2 inches between each biscuit. It’s okay if the biscuits are slightly different sizes and shapes – that’s the nice part about drop biscuits. You will have 10 to 12 biscuits.
- Bake: Bake the biscuits for 10 – 12 minutes or until they are golden and browned on the bottoms. Cool for 10 minutes before removing from the pan. Serve warm or at room temperature.
- Store: Store the biscuits in an air tight container at room temperature for 2 days and then in the fridge for up to 3 days. They do start to dry out after 2 – reheat them in the oven at 400 degrees Fahrenheit for best results.
Notes
*Apple cider vinegar/lemon juice: Mixing milk with an acid creates a faux buttermilk which helps these biscuits to rise and be nice and fluffy. You could swap this step for buttermilk for a richer biscuit. I like making the faux buttermilk so I don’t have to buy a separate type of milk that I won’t use otherwise.
