Gluten Free Pumpkin Biscuits

Step 1

Preheat oven to 350ºF and grease a baking sheet.

Step 2

In a bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, cinnamon and salt until well blended.

Step 3

Add the butter to the dry ingredients and using your hands rub the butter into the mix until it is completely combined, with no visable pieces of butter remaining.

Step 4

In a separate bowl whisk together the pumpkin puree, honey, and egg. Pour it into the butter and flour mixture and combine until a smooth dough forms.

Step 5

Using your hands, roll the dough into 6 balls, each about 2-1/2 inches in diameter. Place the dough balls on the baking sheet, about 1 inch apart. Bake for 18-20  minutes, or until golden and crusty all around and firm to the touch, with no soft dough remaining in the center.