Gluten-Free, Pumpkin, Sage Biscuits

Servings: 12
Preparation Time: 25 minutes

Ingredients:

• 1/2 cup coconut milk, warm*
• 1/3 cup honey
• 2 1/2 teaspoons active dry yeast
• 1 1/2 cups almond flour**
• 1/3 cup coconut flour
• 3/4 cup arrowroot starch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon garlic salt
• 1 teaspoon fresh sage, minced
• 1 teaspoon dehydrated onion
• 1/2 cup palm shortening
• 1/2 cup pumpkin puree

Directions:

Preheat oven to 400 degrees F.

In a small bowl, combine warm milk, honey, and yeast and let rest 5 minutes.

In a mixing bowl, combine flours, arrowroot starch, baking powder, baking soda, sea salt, garlic salt, sage, and onion. Cut in shortening until crumbly. Add in pumpkin and yeast mixture until dough forms.

Turn dough onto a lightly floured surface and kneed about 10–12 times.

Form into a large circle. Using a biscuit cutter, cut out biscuits and place on a lined baking sheet.

Cover biscuits with a towel and let rise in a warm place until about doubled in size (about 30 minutes).

Bake for about 10–12 minutes or until slightly brown. Serve warm with grass-fed butter.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

**You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here! 

A twist on the traditional, these biscuits are tender on the inside and slightly crisp on the outside. With rich flavor from the tangy kefir, nutty whole wheat flour, and a hint of coconut, these biscuits are so delicious you might just skip the butter (although with a little strawberry, rhubarb jam—Wow!). Your guests will rave but never guess the secret ingredients.

Coconut Kefir “Buttermilk” Biscuits

Servings: approximately 6 large or 12 small biscuits
Preparation Time: 10 minutes active, 20 minutes total

Ingredients:

• 1 cup whole wheat pastry flour 
• 1 cup unbleached all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1/3 cup Virgin Coconut Oil, cold
• 3/4 cup plain kefir (a bit more if added moisture is needed)

Directions:

Preheat the oven to 450 degrees F. Sift together first 5 ingredients. Roughly cut in coconut oil with a pastry cutter or two knives until you have pea-size lumps. Add kefir and gently stir with a fork until just combined and dough pulls away from the sides of the bowl (do NOT overmix or biscuits will be tough).

Gently pat or roll dough to 3/4 inch thick, cut with a sharp biscuit cutter, and arrange about 1 inch apart on a cookie sheet covered in parchment paper. Only roll once to avoid toughening dough. Any scraps may be arranged on the baking sheet to enjoy as snacks (because believe me, you WILL want to snack on them). Instead of rolling, you may also individually gently shape the biscuits with your hands to about the same thickness for a more casual look.

Bake on the middle rack about 10 minutes or until the biscuits are golden brown on the outside and tender on the inside. Enjoy!

Recipe and photo submitted by Lydia, Salem, VA.

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Coconut, Baking Powder Biscuits

Ingredients:

• 2 cups flour*
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons coconut oil, solid
• 3/4 cup coconut milk (see below) or regular milk

Directions:

Preheat oven to 450 degrees F.

In a medium bowl, mix flour, baking powder, and salt together. Cut in coconut oil and blend with fingertips until mixture resembles coarse crumbs.

With a fork, toss flour mixture while adding milk. Mix until a dough forms. Add more milk if needed. On a lightly floured surface, pat dough out until about 1/2 inch thick. Cut with floured biscuit cutter and place on ungreased baking sheets.

Bake in preheated oven for 10–12 minutes. Delicious!

For coconut milk, mix approximately 2 teaspoons Coconut Cream Concentrate with 3/4 cup water or make homemade coconut milk.

*For best results, use 100% all-purpose flour or half and half with whole wheat flour.

Recipe submitted by Nancy, Castle Rock, CO.

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