What is an accidental pumpkin biscuit?  Well, it’s what you get when you are reworking your pumpkin cookie recipe while talking to a friend and suddenly realize, half way through baking, that you forgot to add the sweetener.  That sort of mishap, my friends, occurs on a fairly regular basis in my kitchen and doesn’t normally make it onto the blog.  But this one had some redeeming qualities.  Enough so that it became something altogether different. What makes this a terrible cookie is what ended up making it a pretty good biscuit.  Out of the oven, it’s tender, a little crumbly and ready for some butter slathering and honey drizzling.  The pumpkin and spices were a nice departure from the standard buttermilk variety.  As for the pumpkin cookies, that post will come a little later.

It’s a good thing that this became a biscuit recipe because, for once, I didn’t use room-temperature eggs.  When the melted coconut oil was mixed in with the cold eggs, I got little solid lumps of fat.  That cold fat and a hot oven are what make steam during baking to provide a tender and almost flaky biscuit.  The biscuit is not exactly flaky and is a little dense because, after all, this is grain-free so the texture won’t be the same as that of a wheat one.  No matter, though, this cookie endeavor was destined for biscuitdom.

Accidental Pumpkin Biscuits

Makes 13 biscuits

1 cup almond flour

1/4 cup coconut flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/4 cup coconut oil

1/2 cup canned pumpkin puree

1 egg, cold

1/2 teaspoon vanilla extract

1 teaspoon apple cider vinegar

  1. Preheat oven to 350 degrees F.
  2. Mix dry ingredients together.
  3. Mix wet ingredients together.  Combine wet and dry ingredients and mix well.
  4. Alternatively, cut cold coconut oil into the flour mixture, then add the wet ingredients, so that there are lumps of cold coconut oil throughout the dough.
  5. Use cookie scoop to portion out the dough onto a cookie sheet.  Flatten the top of each scoop.
  6. Bake for 13 to 15 minutes.
  7. Serve while warm.

The dough does not spread so you can place them fairly close together.  The biscuits are crumbly and hold together better if kept on the smaller side.  Next time I might try adding some xanthan gum or an extra egg and perhaps increase my oven temperature to see what difference it makes in texture.  These are best served warm and any leftovers can be reheated slightly.  Make sure to have plenty of butter and runny honey on hand.

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