How is it that accidental recipe creations turn out on the first try, while ones I’ve painstakingly planned require two, three, even four attempts?! #foodbloggerlife
Now that I think about it, real life can be like that, too. Sometimes the best things come totally unexpected, while our seemingly great plans can fail miserably. I like to think that maybe it’s God’s way of humbling us, reminding us that we are not totally in control. That we need to lean on Him for strength and direction WAY more than we should rely on ourselves. I find this to be true often in my own personal life, and on a much smaller scale, in my food blogger life with Fed and Fulfilled.
So, even though today’s Easy Paleo Drop Biscuits recipe was far from being a planned creation, it was just too good NOT to share with you! To be honest, I really only baked these little biscuits to use as a photography “prop” for my most recent Instant Pot Paleo Wedding Soup! Now, these tender, lightly sweet, AIP-friendly biscuits have stolen the show this week! And believe it or not, they don’t require eggs, grain, dairy, or nuts!
Since I didn’t use any of the typical biscuit ingredients for these Easy Paleo Drop Biscuits, you’re probably wondering what they could possibly be made out of! The prime ingredient is both surprising and simple: canned pumpkin!
I have always been a fan of sweet potato biscuits, but they can take time to make. They usually require cooking, mashing, and cooling sweet potatoes to incorporate into the biscuit dough. Because I was in the middle of my Instant Pot Paleo Wedding Soup photo shoot, I wasn’t about to spend time creating a complicated sweet potato biscuit recipe. Instead, I threw together ingredients I had on hand, including a can of pumpkin found at the back of my pantry. The goal was to replicate the “look” of a sweet potato biscuit for my photo shoot.
Well, after baking these Easy Paleo Drop Biscuits, it was clear they didn’t just look similar to sweet potato biscuits, but they tasted like them, too! And actually, my new biscuits are lighter and more cake-like than sweet potato biscuits due to the less dense pumpkin puree. In other words, you can enjoy these for dinner AND dessert! 🙂
To enhance the natural sweetness of the pumpkin, I mixed in a touch of raw honey and used applesauce, as well. The applesauce not only adds a touch of sweetness, but it serves as a binder and egg replacer!
In place of butter, I substituted coconut oil in its solid state. You could probably also use palm shortening. Or, if you can handle dairy, you could try butter or ghee. I make my own ghee (which you see in some of these photos) and while I didn’t use it in the biscuits themselves, it makes a heavenly spread on the finished product!
To put these Easy Paleo Drop Biscuits together, simply mix the wet ingredients and dry ingredients in two separate bowls. I relied on my favorite coconut flour and arrowroot starch combination, but you could substitute tapioca starch for the arrowroot, as well. The coconut oil gets blended into the dry mixture with a pastry cutter, much like a typical biscuit recipe.
Finally, stir everything together carefully, until just incorporated. Then, drop large spoonfuls of the pumpkin biscuit dough onto a parchment-lined baking sheet. Pop it in the oven at 375 for 25-30 minutes, or until lightly browned and a toothpick comes out clean.
Allow your biscuits to cool a bit before transferring them to a cooling rack or a platter. In my case, I piled them all into a bread basket, pulling out a couple to sample!
My Easy Paleo Drop Biscuits are not only a cinch to make, but they have such an amazing flavor! These sweet little cake-like biscuits could almost pass as a dessert with a bit of jam and ghee! Or, eat them plain as a side to your favorite soup or salad. You can adapt this recipe to make savory biscuits, as well, with some garlic, herbs, and even bacon! (Breakfast biscuits, anyone?!)
In short, there are tons of ways to use and enjoy these Easy Paleo Drop Biscuits! I hope you’ll give them a try the next time you need to throw together a quick side for just about any recipe! Just keep a can of pumpkin and some coconut flour in your pantry, and you can whip up these babies at the last minute like I did! No planning necessary! 😉
- 1 cup canned pumpkin
- ½ cup coconut oil (solid)
- ½ cup coconut flour
- ¼ cup arrowroot starch (tapioca starch also works)
- ¼ cup applesauce
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon apple cider vinegar
- 1 teaspoon raw honey (optional)
- ½ teaspoon sea salt
- Preheat oven to 375 degrees and prepare a baking sheet with parchment paper.
- In a medium bowl, combine pumpkin, applesauce, apple cider vinegar, and raw honey together. In a large bowl, whisk together the dry ingredients. Cut in the coconut oil with a pastry cutter.
- Add the wet ingredients to the dry ingredients and stir together until a light, soft dough forms.
- Drop equal mounds of dough onto the baking sheet. (My batch made 10 biscuits.)
- Bake the biscuits for 25-28 minutes, or until the tops are lightly browned and a toothpick comes out clean.
- Allow biscuits to cool before transferring to a cooling rack or plate.
- Serve plain or with ghee, jam, or your favorite spread. Keep any leftover biscuits covered in the refrigerator.