Need a rich, filling quick bread for breakfast? Look no further than these sourdough pumpkin biscuits! Great with gravy or jam, these are a perfect fall breakfast food.
Pumpkin is as much a part of this time of year as falling leaves and cold rain. In fact, you could say that pumpkin recipes are a autumnal tradition for the kitchen! We’re big on traditions at the homestead; in fact, we love holidays and fun so much, we’re writing a whole book on the topic. Grow your family with love and richness this year with Homestead Holidays. Sign up below to learn about its imminent release. By the way, this book would make a great gift this holiday season.
Abnormal Sourdough Recipe
So, this isn’t my normal, fermented-for-at-least-6-hours, whole grain sourdough recipe. I have several of those:
- Pitas – they make a great breakfast food, too, especially when stuffed with eggs and avocado
- Sourdough Sweet Bread for any holiday
- Ebelskivers made with sourdough – like a donut hole!
- Even nut free sourdough crunch pancakes with a secret ingredient and delicious blueberry sauce
This sourdough pumpkin recipe was concocted simply because I end up with extra sourdough starter all the time. This recipe calls for a mixture of gluten free (cassava) flour and wheat flour. When you add the sourdough starter and the other ingredients, you end up with a moist, rich and scrumptious biscuit. However, you can make this recipe entirely with gluten free flour – I recommend Bob’s 1-to-1 Gluten Free Flour. Unless you’re using an alternative flour like oat for your starter, these won’t be entirely gluten free, FYI.
Sourdough Pumpkin Biscuits
Combining cassava flour and wheat flour, this is a quick biscuit recipe. That means that the wheat flour won’t have time to ferment. I repeat, this recipe is not a fermenting recipe! This is a go-to recipe for when you’re overflowing with extra starter.
To learn how to make the dehydrated pumpkin powder called for in this recipe, please visit this article.
Sourdough Pumpkin Biscuits
- 1 Cup Cassava Flour Or Bob's 1 to 1 Gluten Free Flour; Can Also Use Wheat, Rice or Oat Flour
- 1 Cup Wheat Flour
- 1 Tbsp Coconut Sugar Or Any Sugar
- 1 tsp Sea Salt
- 1/2 Cup Powdered Pumpkin*
- 1 Cup Sourdough Starter
- 1/2 Cup Coconut Oil, melted
- 1/2** Cup Milk
- Preheat oven to 450F/232C.
- Mix dry ingredients.
- Mix starter with melted coconut oil.
- Add dry ingredients to wet a cup at a time and mix well. Continue to add dry ingredients until mixed very well.
- Add milk and continue to mix well. Analyze dough. For drop biscuits, the dough should be slightly sticky; for rolled biscuits, you'll want the dough a bit drier.
- If making drop biscuits, drop in large spoonfuls onto a baking sheet. For rolled biscuits, roll out dough onto a floured surface and cut with a biscuit cutter. This will make about 12 small biscuits or 6 large biscuits.
- Bake in a preheated oven for 10-12 minutes. Be sure to look below for instruction on how to make Hazelnut Maple Topping to slather on top of these.
Hazelnut Maple Butter Topping
If you have a few extra minutes, try making this quick Hazelnut Maple Butter Topping:
- Pour 1/4 – 1/2 cups of hazelnuts into a blender.
- Add 1/2 cup of butter.
- Add 1/4 cup of maple syrup, adjust to taste.
- Blend on high until smooth or leave crunchy.
- Tip: you’ll probably need to stop blending periodically to scrape down or even tap down the contents to the bottom of the blender for better mixing.
I encourage you to take a few extra minutes in the kitchen, if you can spare them. Even as a homeschooling mom who can sort-of set her own schedule mornings are always busy for me. However, teaching my ten year old how to make this maple butter this morning really only took about five minutes. Bring your kids into the kitchen as often as possible so that they can start cooking for you!