Easy Paleo Drop Biscuits (AIP)
 
 
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Serves: 10 biscuits
Ingredients
  • 1 cup canned pumpkin
  • ½ cup coconut oil (solid and cold)
  • 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
Instructions
  1. Preheat oven to 375 degrees and prepare a baking sheet with parchment paper. Chill your coconut oil in the fridge or freezer while you make the dough to make sure it's solid.
  2. 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 cold coconut oil with a pastry cutter.
  3. Add the wet ingredients to the dry ingredients and stir together until a light, soft dough forms.
  4. Drop equal mounds of dough onto the baking sheet. (My batch made 10 biscuits.)
  5. Bake the biscuits for 25-28 minutes, or until the tops are lightly browned and a toothpick comes out clean.
  6. Allow biscuits to cool before transferring to a cooling rack or plate.
  7. Serve plain or with ghee, jam, or your favorite spread. Keep any leftover biscuits covered in the refrigerator.
Notes
~You could easily make these biscuits more savory by omitting the honey and adding garlic powder, onion powder, dried herbs, or even some cooked bacon bits!
~Make sure your coconut oil is cold and solid before cutting it into the dry ingredients. If it's soft or melted, the biscuits will spread out too much in the oven.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/easy-paleo-drop-biscuits/