Pumpkin-Green Chili-Cheddar Drop Biscuits
- Prep Time 0:15
- Cook Time 0:25
- 20 Comments
OK, don’t freak out, but these are gluten-free. Actually, they’re completely grain-free. Also, they have no added sugar and are pretty low in carbs.
Still with me?
These are made with my current baking crush, coconut flour, canned pumpkin, green jalapeño and a touch of cheddar cheese. So far, I’ve eaten one as a snack by itself and another as the bread for an egg-and-avocado sandwich. You’ll notice that they are moist, a little bit spicy and quite scrumptious—but not that they are grain-free. In fact, that will be the last thing you will be thinking about as you bite into one of these babies.
- 3/4 cup coconut flour $5 for 16 oz.
- 1 tsp baking powder Pantry
- 1/4 tsp salt Pantry
- 1 stick very cold unsalted butter, cut into small pieces $1
- 1/2 cup unsweetened, pureed canned pumpkin $1.50 for a 15-oz can
- 3 eggs $1.50 for 12
- 2 green jalapeños, 1 seeded and chopped (leave the seeds intact if you like things spicy), 1 sliced into rings $0.50
- 1/2 cup sharp cheddar cheese (white or yellow), shredded $3.50 for 8 oz.
Total Cost of Ingredients $13
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, combine coconut flour, baking powder and salt. Use 2 forks to cut in the butter (this may also be done in a food processor). Gently stir in the pumpkin, eggs and chopped jalapeños. At this point, you should have a sticky dough.
Drop the dough in 2-3 tbsp increments (a small ice cream scoop works well for this) onto the parchment-lined baking sheet, a few inches apart (you should have 10-12). Top each dough lump with a pinch of cheese. Press a jalapeño slice into the top of each (as pictured).
Bake for 20-23 minutes, until cheese has melted and the edges of the biscuits are golden-brown.
Makes 10-12 biscuits.