Paleo Pumpkin Biscuits

Biscuits are one of my top 3 "I'll drop everything for you" carbs. In fact, when I'm traveling for work here in North Carolina, I've been known to take slight detours through Charlotte just for the gluten-free biscuits and homemade preserves at Fern, Flavors from the Garden, a vegetarian restaurant on Central Avenue that serves a mean brunch. Their biscuits are everything.

Fat Loss Foodies, you need these gluten-free Paleo Pumpkin Biscuits in your Thanksgiving Day spread. They're a new addition to our ever-growing repertoire of fat loss-friendly holiday recipes.

The pumpkin isn't overpowering and it makes these biscuits as fluffy as their white flour & butter counterparts. I'm going to play around with the recipe and try to reduce the fat, but for now, they are still lower in carbs and higher in fiber and protein than your traditional biscuit. 

Pass the butter, sweetie.


Serves 6. Recipe from Lexi's Clean Kitchen

INGREDIENTS

1 c. blanched almond flour
2 Tbsp coconut flour
1/2 c. tapioca flour
1 tsp. baking powder
1/4 tsp. sea salt, more to taste
1/4 c. organic canned pumpkin
1 organic egg
3 Tbsp butter, cold 

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Combine dry ingredients in a bowl and whisk together. Add wet ingredients to dry ingredients and whisk together to combine.

3. Line a baking sheet with parchment paper. Roll dough into six balls and place on parchment paper. 

4. Bake for 12-15 minutes or until lightly browned. 

Nutrition info per biscuit: 

230 calories, 17 g fat, 15 g carbs (3 g fiber) , 5 g protein.