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.