October is the time for all things pumpkin, whether sweet or savory! These savory pumpkin biscuits are a great addition to any meal, but they’re especially great with soup. Whip up a batch in just a few minutes and enjoy the flavor of the season!

Ingredients:

· 1 1/4 cups almond flour

· 1/4 cup coconut flour

· 2 tsp grain free baking powder

· 1/2 tsp baking soda

· 1/2 tsp salt

· 1 tsp sage

· 1/8 tsp nutmeg

· 2 Tbsp frozen butter, grated

· 3/4 cup pumpkin puree

· 1/2 cup plain Greek yogurt or sour cream

· 2 tablespoons butter, melted

Directions:

1. Preheat oven to 425 degrees.

2. In a medium bowl, combine all the dry ingredients together.

3. In a separate small bowl, combine together the pumpkin puree and yogurt, or sour cream if using. Set aside.

4. Mix the frozen grated butter into the dry mixture. Stir until combined.

5. Add the pumpkin mixture and stir until combined.

6. Pinch off a piece of dough and drop onto a parchment lined baking tray. Space each drop biscuit about 1-2 inches apart. Brush with melted buter.

7. Bake at 425 degrees for 15 minutes.

8. Once done cooking, remove from oven and let sit for 2 minutes before transferring to a cooling rack.

* Serve while the biscuits are still warm, or if you need to make them ahead of time, you can reheat them in the oven or air fryer.

This recipe took inspiration from the website ketofocus.com