Oh me, oh my, these are some amazing biscuits. I developed these for my Vegan, Nut-Free Coconut Cookbook. It only took about 20 episodes of weeping and gnashing my teeth to get them right. I like to get very Old Testament when I am developing recipes.
As I mentioned in Friday’s post, coconut flour can be ever so tricky for developing recipes. Its default state, when mixed with liquids, is goo, so turning it into tender baked goods requires some serious re-configuring. Strip away any eggs, dairy or nuts and the challenge mounts. But, hallelujah, I got got these biscuits spot-on: tender with a great bread texture, plus plenty of pumpkin flavor, a hint of spice and a smidge of sweet. My household skeptics (husband and son) both give enthusiastic thumbs up.
The key is the combination of flours and starch: chickpea flour and a bit of potato starch (arrowroot or tapioca starch will also work fine) in combination with the coconut flour. Like all good biscuits, these have some chilled fat (in this case, coconut oil) mixed in to the flour for tender results. I like to use my fingers when working in butter, but a fork works better with coconut oil. You could also pulse it in with a food processor. Just make sure not to overprocess, you want some irregular bits throughout.
Then a quick mix of pumpkin, pysllium and coconut milk. Please use psyllium husk! It is inexpensive and works to plump up vegan, gluten free baked goods in a way that other egg substitutes (e.g., flaxseed meal) cannot. You will LOVE it once you begin to use it.
I am a lazy baker, which means I avoid steps that are, well, avoidable. Like re-rolling biscuit scraps. Instead of cutting out rounds, shape the dough into a rectangle and cut into squares. Done!
A short bake later, you have these gorgeous biscuits.
Becuase they are very faintly sweet, they are equally well suited for dinner and lunch as they are for breakfast (bring on the jam!). Enjoy!