Pumpkin Pecan Biscuits(GF)
INGREDIENTS
  • Cooking Time: 10 to 12 minutes
  • Servings: 8
  • Preparation Time: 10
  • 1/2 cup Sorghum flour
  • 1/4 cup Potato Starch (not flour)
  • 1/4 cup Tapioca Flour
  • 1/8 cup quinoa flour
  • 2 Tbs fine milk powder
  • 4 Tbs turbinado sugar
  • 2 tsp baking powder
  • 3/4 tsp xanathan gum
  • 1/4 tsp sea salt
  • 1/8 tsp cardamom
  • 1/2 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 cup Spectrum Palm Shortening
  • 1/4 tsp apple cider vinegar
  • 1/2 cup Libby's Pumpkin
  • 1/4 cup chopped pecans
  • 1 Tbs water (only if dough seems too stiff)
DIRECTIONS
  1. 1. Preheat oven to 375. Grease a heavy shiny baking pan with butter or oil. Put just enough to put a film on the pan. Dark pans may cause the bottom to burn before the biscuit is completed cooking.
  2. 2. Place all ingredients except pumpkin and water in a food processor and process until mixture is blended and crumbly.
  3. 3. Pour the flour mixture into a bowl and stir in the pumpkin. Fold in the pecans.
  4. 4. Divide the dough into 8 mounds on the baking sheet. If the dough is not too moist you can simply shape it with a spatula. If it is a bit sticky, use 2 wet spatulas to shape them into rounds and smooth out the top.
  5. 5. Bake for 10 to 12 minutes depending on size of biscuit. I made 8 biscuits, with baking time of 12 minutes.
  6. To use a Gluten free flour purchased mix, simply replace individual flours listed with a like amount.
  7. Nutrition (calculated from recipe ingredients)
  8. ----------------------------------------------
  9. Calories: 185 Calories From Fat: 81 Total Fat: 9.3g Cholesterol: <1mg Sodium: 219.1mg Potassium: 82.3mg Carbohydrates: 24.4g Fiber: 2.2g Sugar: 7.9g Protein: 2.4g
RECIPE BACKSTORY
I miss wheat biscuits, so I am trying all kinds of gluten free ones. With the Holidays coming up, needed something for the family get-togethers that I could also eat.