Gluten-Free Pumpkin Rosemary Biscuits

These Gluten-free Pumpkin Rosemary Biscuits are easy to make and perfect for Fall! 

These soft and fluffy gluten-free biscuits are perfect during the cooler months. These herb-flavored biscuits have a subtle hint of pumpkin flavor which makes them versatile for both savory and sweet dishes. I love to use this recipe for biscuits and gravy, homemade soup, chili, and Thanksgiving dinner.

Gluten-Free Rosemary Pumpkin Biscuit Ingredients

This gluten-free biscuit recipe makes 8 medium-sized biscuits, perfect for the holidays and entertaining. Doubling this recipe is not advised, you will want to make two separate batches.

• Gluten-Free Flour Blend: The flours used in this recipe include Bob’s Red Mill Gluten-Free 1:1 Baking Flour, Almond Flour, and Arrowroot Flour. For those with nut allergies, you can substitute the almond flour for more 1:1 baking flour.
• Yogurt You can use any greek yogurt or plain dairy-free yogurt in this recipe. I’ve tried both almond milk and coconut milk yogurt with great success.
• Pumpkin Puree: Look for a can of pumpkin puree, not pumpkin pie filling.
• Unsalted Butter: Vegan butter or solid coconut oil can be used as a dairy-free option.
• Honey: Substitute with pure maple syrup for a vegan option.
• Lemon Juice: Lemon juice is an acid that reacts with the baking soda, helping the biscuits to rise.
• Baking Soda: Helps the biscuits to rise.
• Baking Powder: Helps the biscuits to rise and soften. Make sure to look for labeled gluten-free baking powder.
• Fresh Rosemary: Fresh rosemary is the key ingredient to really bring out all the flavors in this recipe.
• Garlic Powder: This helps bring a lot of flavor to the biscuits.
• Salt: Helps to enhance the flavor of the other ingredients.

How To Make Gluten-Free Pumpkin Biscuits

These gluten-free pumpkin biscuits are easy to make with only a handful of simple ingredients.

1. Preheat the oven to 375°. Line a large baking sheet with parchment paper, or aluminum foil and set it aside.
2. In a large mixing bowl, whisk together the dry ingredients: gluten-free flour, almond flour, arrowroot powder, baking powder, baking soda, finely chopped rosemary, salt, and garlic powder.
3. Add the cold butter to the dry ingredients, using a pastry cutter or fork, cut the butter into the flour until a crumb-like texture is formed.
4. In a separate bowl add the wet ingredients: yogurt, lemon juice, honey, and pumpkin. Stir until well combined.
5. Pour the wet ingredients over the flour mixture, stirring until a large ball of dough forms. Do not overmix the dough or the biscuits will be tough.
6. On a lightly floured surface, form the dough into a circle. With a rolling pin, roll out the dough to about 1-inch thick, and 7-inches in diameter. Using a 2- inch round biscuit cutter, cut out the biscuits. Gently fold the excess dough over itself and creating another round circle with your hands, molding the sides. Measure again 1-inch thick and cut the biscuits. Repeat until all the dough is used.
7. Place the biscuits onto the lined baking sheet, about 1/2 an inch apart. Brush the tops of the biscuits with two teaspoons of melted coconut oil or butter, and a pinch of salt.
8. Bake in the oven for 14-16 minutes, or until the bottom of the biscuits is golden brown.
9. Remove the hot pumpkin biscuits from the oven, and transfer them to a cooling rack for 10 minutes before serving.
10. Store leftover biscuits in an airtight container at room temperature for up to 3 days.

Three Tips for the Best Gluten-Free Pumpkin Biscuits

1. Dip the biscuit butter in gluten-free flour prior to cutting. This will help the biscuit dough not to stick to the cutter.
2. Do not twist the biscuit cutter when cutting to avoid crimping the edges of the biscuit. This will result in flat biscuits. Reform the dough scraps into a dough round and cut out more biscuits.
3. You can use a food processor instead of a large bowl. Add the dry ingredients and cold butter to the food processor. Pulse the butter/flour mixture into coarse bread-like crumbs. Add the wet ingredients to the dry ingredients. Pulse until the pumpkin biscuit dough forms into a ball.

Looking For More Fall Recipes? Check Out These Links Below

• Gluten-Free Pumpkin Rosemary Biscuits & Gravy
• Gluten-Free Pumpkin Spice Bread
• Pumpkin Bundt Cake (Gluten-Free)
• Gluten-Free Zuppa Toscana Soup (Dairy-Free)
• Gluten-Free Sweet Potato Chili

Gluten-Free Pumpkin Rosemary Biscuits

Recipe Author : Rebecca Taig

These Gluten-free Pumpkin Rosemary Biscuits are easy to make and perfect for Fall! 

5 from 2 votes

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Course Appetizer, Breads, Breakfast

Cuisine American

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings 8 people

Calories 228 kcal

Ingredients

  

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WET INGREDIENTS

• ▢ 6 tablespoons cold unsalted butter, or coconut oil (solid)
• ▢ 1/2 cup plain dairy-free yogurt
• ▢ 1/2 cup pumpkin puree
• ▢ 1 tablespoon lemon juice, freshly squeezed
• ▢ 1 tablespoon honey

DRY INGREDIENTS

• ▢ 1¾ cups gluten-free flour (238g)
• ▢ 1/4 cup almond flour
• ▢ 1/4 cup arrowroot flour
• ▢ 1 tablespoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 2 teaspoons fresh rosemary (chopped finely)
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon salt

BRUSH THE TOPS OF THE BISCUITS

• ▢ 2 teaspoons coconut oil, ghee, or butter
• ▢ pinch of salt

Instructions

 

• Preheat the oven to 375°. Line a large baking sheet with parchment paper, or aluminum foil and set it aside.
• In a large mixing bowl, whisk together the dry ingredients.
• Add the cold butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the flour until a crumb-like texture is formed.
• In a separate bowl mix together the wet ingredients: yogurt, lemon juice, honey, and pumpkin.
• Pour the wet ingredients over the flour mixture, stirring until a large ball of dough forms. Do not overmix the dough or the biscuits will be tough.
• On a lightly floured surface, form the dough into a circle. With a rolling pin, roll out the dough to about 1-inch thick, and 7-inches in diameter. Using a 2 inch round biscuit cutter, cut out the biscuits. Gently fold the excess dough over itself and creating another round circle with your hands, molding the sides. Measure again 1-inch thick and cut the biscuits. Repeat until all the dough is used.
• Place the biscuits onto the lined baking sheet, about 1/2 an inch apart. Brush the tops of the biscuits with two teaspoons of melted coconut oil or butter, and a pinch of salt.
• Bake in the oven for 14-16 minutes, or until the bottom of the biscuits is golden brown.
• Remove the hot pumpkin biscuits from the oven, and transfer them to a cooling rack for 10 minutes before serving.
• Store leftover biscuits in an airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1biscuitCalories: 228kcalCarbohydrates: 28gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 23mgSodium: 158mgPotassium: 72mgFiber: 4gSugar: 5gVitamin A: 2653IUVitamin C: 1mgCalcium: 61mgIron: 1mg

Keyword appetizer, breads, breakfast, gluten free

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