These moist, tender gluten free pumpkin biscuits are made with cheddar cheese, green onion, and fresh sage adding a big flavour boost! With a base of almond flour, this recipe is 100% grain and gluten free. Almond flour is naturally sweet, high in protein, and adds a nice crumb to these biscuits.
Try our plain almond flour biscuits if you'd like a more neutral option.
Ingredients
Ingredient Notes and Substitutions
- Pumpkin puree: use canned or homemade. Make sure you're not mixing it up with pumpkin pie filling.
- Almond flour: be sure to use almond flour, not almond meal, which will make the biscuits oily and heavy.
- Cheese: try different variety of cheeses! We love Dubliner, goat cheese, or Gouda in these scones.
- Herbs: switch in chives or fresh thyme for the green onion and sage. 1 to 1 ½ teaspoons of dried herbs will also work here.
Method
Step 1: combine the almond flour, baking powder, salt, pepper, sage, and green onions together in a bowl.
Step 2: add the butter, and use your fingertips to rub the butter into the dry ingredients until crumbly.
Step 3: add the eggs, cheddar, milk, and pumpkin puree to the almond flour mixture and stir to combine.
Step 4: using a spoon or an ice cream scoop, dollop six equally-sized scoops of dough onto the prepared baking sheet.
Step 5: top each biscuit with more herbs and cheese if you like.
Step 6: bake for about 35 minutes or until golden.
Top Tips
- Bake the full time: you might notice the baking time is longer for these gluten-free pumpkin biscuits compared to standard scones or biscuits. The longer baking time is actually required because almond flour has a high moisture content! Don't worry, it's not a typo!
- Keep the batch small: because the biscuits are best eaten the same day as baking, we've made this recipe to yield only a small-batch. That being said, you can easily double this recipe.
- Don't worry about over-mixing: since this recipe is made with almond flour, it's hard to over-mix.
How to Store
Storage: if you have leftovers, store them in a sealed container at room temperature for the following day and gently reheat them in the microwave or oven to serve.
Freezing: transfer fully cooled biscuits to an airtight container and freeze for up to a month. Thaw at room temperature and reheat before serving.
FAQ
Can I substitute almond flour for regular flour in biscuits?
The short answer is no. Almond flour doesn't contain gluten, and if used in recipes calling for plain flour, you'll end up with heavy, dense, and unpleasant biscuits. Use a recipe that calls for almond flour.
Will almond flour rise?
Not as much as plain flour, but the addition of eggs and the butter in the dough will make the biscuits pretty fluffy as they bake.
Is it better to bake with blanched or unblanched almond flour?
It makes no difference to the end product other than colour to use blanched or unblanched. You can use either in the same way.
If you make this Pumpkin Almond Flour Biscuits recipe or any other gluten-free recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Gluten-Free Pumpkin Scones
Equipment
- baking sheet
- Parchment paper
- Wood spoon
- Mixing bowl
- Ice cream scoop
- Measuring cups and spoons or a digital kitchen scale
Ingredients
- 2 cups almond flour
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ cup green onions chopped
- 2 tablespoons fresh sage chopped
- 3 tablespoons butter room temperature
- 2 large eggs
- ¾ cup shredded cheddar
- â…“ cup pumpkin puree
- 2 tablespoons milk
Instructions
- Preheat the oven to 375°F (190ºC) and line a baking sheet with parchment paper.
- Combine the almond flour, baking powder, salt, pepper, green onions, and sage together in a mixing bowl. Use your hands or a wooden spoon to mix everything together.
- Add the butter, and use your fingertips to rub the butter into the dry ingredients. You want the mixture to look coarse and crumbly, with some pieces of butter about the size of small peas.
- Add the eggs, grated cheddar, pumpkin, and milk to the almond flour mixture. Stir everything together until all of the ingredients are well mixed and evenly distributed.
- Using a spoon or an ice cream scoop, dollop six equally-sized scoops of pumpkin biscuit dough onto the prepared baking sheet. Garnish the top of each scone with more herbs and cheese if you like.
- Bake for 35 to 38 minutes or until golden. These are best fresh.