Ingredients Jump to Instructions ↓

  1. 1/2 cup Sorghum flour

  2. 1/4 cup Potato Starch (not flour)

  3. 1/4 cup Tapioca Flour

  4. 1/8 cup Quinoa flour

  5. 3/4 tsp xanthan gum - - or 1 1/8 cups wheat flour --

  6. 2 Tbs fine milk powder

  7. 4 Tbs turbinado sugar

  8. 2 tsp baking powder

  9. 1/4 tsp sea salt

  10. 1/8 tsp ground cardamom

  11. 1 tsp pumpkin pie spice

  12. 1 tsp ground cinnamon

  13. 1/4 tsp ground ginger

  14. 1/4 cup Spectrum Palm Shortening

  15. 1/4 tsp apple cider vinegar

  16. 1/2 cup Libby's pumpkin

  17. 1/4 cup chopped pecans

  18. 1 Tbs water (only if dough seems too stiff) sprinkle each biscuit with chopped nuts

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375. Grease a heavy shiny baking pan with butter or oil. Put just enough to put a film on the pan. Dark pans may cause the bottom to burn before the biscuit is completed cooking.

  2. Place all ingredients except pumpkin and water in a food processor and process until mixture is blended and crumbly.

  3. Pour the flour mixture into a bowl and stir in the pumpkin. Fold in the nuts.

  4. Divide the dough into 8 mounds on the baking sheet. If the dough is not too moist you can simply shape it with a spatula. If it is a bit sticky, use 2 wet spatulas to shape them into rounds and smooth out the top. Be sure to shake the water off the spatulas.

  5. Bake for 10 to 12 minutes depending on size of biscuit. I made 8 biscuits, with baking time of 12 minutes. Nutrition Facts Nutrition (per serving): 207 calories, 11.5g total fat, 5.1g monounsaturated fat, 2.4g polyunsaturated fat, 0g trans fatty acids, 3.5g saturated fat, <1mg cholesterol, 168.1mg sodium, 95mg potassium, 26.2g carbohydrates, 2g fiber, 24.2g net carbohydrates, <1g starch, 8.1g sugar, 2.7g protein, <1mg iron.


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