Sourdough Pumpkin Biscuits
Combine wheat flour, cassava flour, sourdough starter, pumpkin and delicious spices for this super quick morning breakfast. This is NOT a fermented sourdough recipe. This is a quick way to use up extra starter.
Servings 6
Ingredients
- 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
Instructions
- 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.
Notes
*I used dehydrated pumpkin in this recipe. To learn to dehydrate pumpkin, visit this link. Can you use wet, canned pumpkin in this recipe? Yes! Add one cup of pumpkin puree and reduce the milk to 1 Tablespoon increments until you get a workable dough. See my comments below on milk additions.
I dehydrate my pumpkin in strips and then blend them to a powder in my mixer when I want to bake with them. Pumpkin powder goes well in soups, batters, breads and more!
**Be sparing with your milk additions as you mix. Depending on how wet your sourdough starter is, your dough may be more wet than dry. Also, if you want to roll out your biscuit dough, you'll want a drier dough. Drop biscuits are more forgiving of damp dough. Which is quicker? Drop biscuits, of course! Naturally, that makes them my favorite.