BrokeAss Gourmet

BrokeAss Gourmet

Pumpkin-Green Chili-Cheddar Drop Biscuits

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?

OK, good.

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.

  • ingredients
  • 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

Directions

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.

Serve warm.

Makes 10-12 biscuits.

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What They're Saying

Robbie, on Sep 18, 08:21 AM, wrote:

They look absolutely gorgeous!!! I’ll have to try those as I loooveeee jalapenos :) yummm they sound easy to make as well.
ps: I love you blog and the recipes are lovely!
Adeed to my faves! x

Brian, on Sep 18, 06:35 PM, wrote:

I was inspired by these and made them with regular flour instead of coconut flour since it was in our pantry. Because I used wheat flour, I used only one egg and added a bit of milk to get the texture I wanted. I used homemade pumpkin puree instead of store bought which is very cheap if you grow your own or go to a pumpkin patch. They were great. Thanks for the inspiration!

Bleaching, on Sep 19, 06:05 AM, wrote:

Well that’s Great you wrote well, post well & blog well, but i will not say Thanks to you because as these days comments in the style of appreciating marked as spam so that’s why i will not say this. So its Pretty Much Outstanding.

Meaghan, on Sep 21, 07:12 PM, wrote:

Hi Gabi! I frequent BrokeAss Gourmet often, and love that your gluten free recipes have coincided with my switch to gluten-free. I feel that gluten free flours taste even better (pancakes are excellent) and I am going to try these biscuits asap. Thanks for your help in the kitchen!

bleaching, on Jan 28, 04:37 PM, wrote:

looks just delicious!

bleaching, on Jan 28, 04:53 PM, wrote:

I would put in one more Egg. Gets smoother, but already looks nice