Cassava Flour Pumpkin Biscuits with Pumpkin Spice Butter

Pumpkin biscuit on wire rack with butter.

5 from 2 votes

Cassava Flour Pumpkin Biscuits with Pumpkin Spice Butter

These pumpkin biscuits are warm, tasty, and melt-in-your-mouth delicious. They're full of savory fall flavors and topped with pumpkin spice butter! Made with cassava flour, they're naturally gluten free and easily made dairy free. The perfect addition to any holiday table!

Prep Time20

Cook Time20

Total Time40

Course: Side Dish

Cuisine: American

Keyword: cassava flour biscuits, Pumpkin Biscuits

Servings: Biscuits

Calories: 136kcal

Author: Ansley Beutler

Ingredients

1 cup coconut milk full-fat
2 tablespoon apple cider vinegar
3 tablespoon olive oil
½ cup pumpkin puree
1 ½ cup cassava flour
¼ cup tapioca flour
1 tablespoon baking powder
1 teaspoon pumpkin spice
½ teaspoon sage
½ teaspoon garlic powder
½ teaspoon sea salt
1 egg optional, for egg wash

For the pumpkin spice butter

¼ cup butter softened (sub. vegan butter or ghee)
2 teaspoon pumpkin spice

US Customary - Metric

Instructions

Preheat oven to 450 F. In a bowl or stand mixer, beat the coconut milk, apple cider vinegar, olive oil, and pumpkin puree together until creamy. You can use a hand mixer for this or use the paddle attachment in a stand mixer.
Slowly add the cassava flour, tapioca flour, baking powder, pumpkin spice, sage, garlic powder, and sea salt and mix to combine. A soft and semi-sticky dough should begin to form.
Transfer the dough to a flat surface and form into a 2 inch thick circle with your hands. Then press a 3 inch biscuit cutter or cookie cutter into the dough. You can also use a jar if you don't have a cutter. Don't twist the biscuit cutter to remove the biscuit. Gently lift up so keep the sides of the biscuit in tact. If the biscuit is stuck inside the cutter, tap it gently on the counter to remove it.
Place each biscuit on a baking sheet with parchment paper for easy clean up. Whisk the egg in a separate bowl and brush over top of each biscuit. Bake in the oven for 20 - 24 minutes until the sides turn golden. the biscuits will look like a light orange when they come out of the oven - they will darken as they cool down.
Prepare the pumpkin spice butter by placing the softened butter and pumpkin spice in a bowl. Use the back of a spoon or a hand mixer to incorporate the spice into the butter. Serve alongside the warm biscuits and enjoy!

Notes

Dairy free and vegan : Swap the butter with vegan butter to make this recipe dairy free and vegan.

Paleo : Use solid ghee in place of the butter to make this paleo friendly.

Storing : Place each biscuit in an airtight container after they have cooled down (this will reduce condensation). They will keep for 3 days out on the counter and 4 days in the fridge. They will harden with time so I recommend heating them up in the microwave for 10 seconds to soften before enjoying.

Nutrition