Anyone else on the pumpkin train yet!?!? Hop on if you haven’t already! All the pumpkin happenings in my kitchen. Like these Pumpkin Sage Goat Cheese Drop Biscuits! That’s a mouthful I know but I there are so many goodies in this recipe that I didn’t want to leave ANY of it out.
Tada! Don’t they just look delicious? Even though goat cheese is still dairy it doesn’t reek as much havoc on my GI tract or skin so I can have it on the occasion and when I do a 4 oz log is usually gone in 2 days. I put it in just about everything and eat straight from the log. Anyone else sneak some creamy goat cheese from the fridge when no ones looking?
I’m a bit of a biscuit fanatic. Before choosing to eat paleo I would always order a biscuit when we would go out for breakfast. Well I actually still do that on the occasion when I go rogue. There is nothing like a fluffy flaky biscuit! But these drop biscuits aren’t like that. I’m currently working up a recipe that will hopefully be a bit more flakey but almond flour just doesn’t have that effect on things. So thank goodness for drop biscuits!! They aren’t meant to be flaky.
These Pumpkin Sage Goat Cheese Drop Biscuits really do have it all. Real pumpkin. Fresh sage. Creamy chèvre goat cheese. Sweetened with a little bit of honey and held together with coconut flour these Pumpkin Sage Goat Cheese Drop Biscuits are much lower on the glycemic scale than traditional biscuits.
I have eaten these Pumpkin Sage Goat Cheese Drop Biscuits for breakfast, lunch, dinner, and as a snack! I like to heat them up in the microwave for about 15 seconds because no one likes to bite into a cold biscuit! <—- because you should keep them in the refrigerator
These Pumpkin Sage Goat Cheese Drop Biscuits will make you feel all things…
Fall-y
Salty
Flavorful
Comforting
Savory
PUMPKIN!
If you try out this Pumpkin Sage Goat Cheese Drop Biscuits recipe please come back and tell me how it goes and stay tuned for more recipes! Leave a comment, rate it, and don’t forget to tag a photo #hhteats on Instagram. Cheers, friends!
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| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
biscuits
|
- 2 large eggs
- 1/3 cup pumpkin puree
- 1 Tbsp honey
- 1 Tbsp apple cider vinegar
- 1 cup almond flour
- 3 Tbsp coconut flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup ghee softened, cut into 1/4" pieces
- 1 Tbsp fresh sage leaves chopped
- 2 oz chèvre goat cheese crumbled
Ingredients
|
|
- Preheat oven to 350F. Combine eggs, pumpkin puree, honey, and apple cider vinegar into a large non-reactive bowl (glass or stainless steel).
- Add almond and coconut flour, baking powder, and salt to the wet ingredients and combine.
- Cut in the ghee and fold in the sage and goat cheese.
- With a large spoon scoop the dough into even 2" drops onto a parchment lined sheet. Bake for 15-18 minutes or until tops have become golden brown and set.
- Allow to cool for 5 minutes and enjoy! .
Keep remaining biscuits (if there are any left!) in the refrigerator for freshness. Reheat in microwave for 15 seconds
You may also use unsalted butter if you don't have ghee. I have used lactose free unsalted butter for this recipe too.
