Pumpkin Spice Biscuits

Halloween is one of my favorite holidays. That being said, I’m not a scary movie or haunted house person. I think I got that out of my system when I was younger. (I’ve lived in Orlando for nearly 20 years and still have not gone to Halloween Horror Nights at Universal Studios, which sabot 10 minutes from my house.) But, when it comes to food for Halloween, it’s so fun to get creative. I used to always make these biscuits with gluten, they were not only part of Halloween but the Thanksgiving bread basket as well! They’re just the right size for mini sandwiches, so fill them with whatever you like. I think a good quality ham is perfect. If you’re a pumpkin fan as I am, you’ll appreciate this savory variety.

Yield: 8

Living Delish & Nutrish: Tina Wells

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Pumpkin Spice Drop Biscuits

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• 1 Tablespoon coconut milk, plus additional for brushing tops
• 1 teaspoon apple cider vinegar
• 2 large eggs
• 1/2 cup organic pumpkin
• 1 teaspoon pumpkin pie spice
• 1-1/2 cups paleo baking flour (Bob’s Red Mill)
• 1 ½ teaspoons grain free baking powder (or, use 1 teaspoon cream of tartar and 1/2 teaspoon baking soda to keep it grain free)
• 1 teaspoon baking soda
• 1/2 teaspoon pink Himalayan sea salt or coarse sea salt, plus additional for topping
• 2 Tablespoons organic vegetable shortening, chilled
• 3 Tablespoons ghee, chilled

Method

1. Preheat oven to 400°F
2. Combine coconut milk. pumpkin, and apple cider vinegar in a small bowl, then whisk in eggs until well combined.
3. Pulse flour, baking powder, baking soda, pumpkin pie spice and salt in a food processor.
4. Add the shortening and ghee and pulse until the dough resembles small peas.
5. Add the pumpkin mixture until just combined. Do not overmix. Let batter rest for up to 5 minutes, until it is wet dough consistency.
6. Use a portion scoop or 1/4 cup sized measuring cup to scoop biscuits onto a prepared sheet pan (lined with parchment paper)
7. Brush tops with additional coconut milk and sprinkle with coarse Himalayan salt, if desired. Bake for 13 to 15 minutes, or until tops are golden.

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©Tina Wells Luxury Brands, LLC

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