Savoury Pumpkin Thyme Biscuits
MAKES 20 small biscuits
Why I love this recipe:
Fresh from the oven these warm, melt-in-your-mouth biscuits are soooo good! I have such a hard time stopping myself - I've made them smaller so I can have two! They're sort-of a cross between a biscuit and a scone - a "biscone," you might say (my friend coined this term after he tasted these). if you make them on the dryer side, they have a more crumbly, scone texture. The recipe uses butter, but if you're looking for a dairy-free version you can sub coconut oil and a vegan milk.
- 1/2 + 1/3 cup Bob's Red Mill Gluten-free all purpose baking flour*
- 3/4 cup Pamela's all purpose flour**
- 1/2 tsp xanthan gum
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1/4 tsp ground ginger
- 2 tsp fresh thyme leaves
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 Tbsp honey
- 2 Tbsp cold milk
- 1/2 cup butter, chilled
Option: Substitute chilled coconut oil and vegan milk for dairy-free biscuits.
*If you don't have Bob's or Pamela's mixes on hand, see my note below for alternative flour ideas.
** If you don't need to eat gluten-free, don't! Use 1/2 whole wheat flour and 1/2 all purpose flour, and omit the xanthan gum.
- Preheat oven to 375F. Do not soften the butter or take the milk out of the fridge for this recipe! It's important that they stay nice and chilly to make delicious, flakey biscuits. If you're going dairy-free measure your coconut oil ahead of time and pop it in the fridge for 1-2 hours (at least).
- Whisk all dry ingredients together in a large batter bowl. This includes flours, xanthan gum, powder, soda, salt, spices, and thyme leaves. Make sure they're blended well!
- Mix the pumpkin, honey, and milk together in a separate bowl, set aside.
- Cut the butter into cubes, and cut it into the dry mix in the batter bowl using the pastry cutter. Continue to cut butter into flour blend until pea-sized droplets form. You don't want the batter to become a uniform consistency or your biscuits will be tough.
- Pour the wet ingredients into the batter bowl with the flour and butter mixture. Stir with a spatula gently until combined evenly. Try not to get too stir-happy here - again, small lumps of butter is what we want to see! (Take a close look at the pic below to see the consistency). If your batter is really dry, add another tablespoon of pumpkin puree or milk.
- Scoop the batter onto stone baking sheets (if you have them) using a 30mL scoop. Using a scoop helps to make sure your biscuits are evenly-sized and bake evenly, and also helps with portion size when you're eating! These scones are sooo yummy, but they've got a lot of butter so it's best not to go overboard!
- Flatten each scone slightly with the back of a flipper and bake for 12-14 minutes at 375.
- Allow to cool for ~5 minutes and then serve warm :)
Gluten-free baking can be finicky at the best of times. Click on the link above for my tips about choosing the right gluten-free flour.
Questions or comments? Leave a comment below.
Nutrition info is for one 30mL biscuit
- The pumpkin puree in this recipe adds potassium and vitamin A and adds moisture, which helps to reduce the amount of fat needed
- Compared to a scone or biscuit you'd buy at a shop, these are lower in fat, salt, and sugar, and full of natural ingredients, with no preservatives or artificial flavours.
- Both butter and coconut oil are high in saturated fat, and are best used in moderate amounts in your diet. Commercial baked goods often use fat sources that are high in trans fats, which are really bad for you.
- Avoid trans-fats as much as possible by baking at home and staying away from hard margarines or any product with the word "hydrogenated" on the ingredients list. Also skip commercially baked goods like cakes, cookies, muffins, scones, crackers and other pastries.