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Spiced Pumpkin Drop Biscuits

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients
  

  • 2 eggs
  • 1 tsp. stevia
  • ⅓ C unsweetened dairy-free milk any kind
  • 1 TBSP oil: walnut, olive, avocado
  • 1 C flour: AP, WW, GF
  • 1 ¼ tsp. baking powder
  • ½ tsp. sea salt
  • ½ tsp. pumpkin pie spice
  • ¼ tsp. cinnamon
  • Pinch of nutmeg
  • 1 TBSP (14 g) butter, cold or frozen* vegan or regular
  • Optional: stevia brown sugar for topping

Instructions
 

  • Preheat the oven to 400°F
  • Whisk the eggs, stevia, milk, and oil together
  • In a separate bowl, combine all of the dry ingredients
  • Using a fork, knife, or pastry blender, dice the cold butter into pea-sized pieces and incorporate it into the dry ingredients, breaking the butter apart if it begins to clump together*
  • Mix the wet ingredients into the dry – if the oven isn’t preheated yet, pop the batter into the fridge to keep the butter cold
  • With a cookie scooper, spoon, or large measuring spoon, drop balls of batter onto a prepped baking sheet with about 2” of space between each biscuit, then top with optional brown sugar*
  • Bake for 10-12 minutes or until the bottoms and edges are golden brown and a toothpick comes out clean

Notes

  • *Butter: the secret to biscuits is COLD butter – very, very cold – and keeping it cold throughout the preparation process (which is why it’s recommended to keep the butter in the fridge or freezer until you’re ready to incorporate it into the dry ingredients and put the batter back in the fridge if the oven isn’t finished preheating). While baking, the little bits of butter melt and release steam which create the air pockets that contribute to the notable light and flaky texture
  • *4: It helps to use a rubber spatula when incorporating the butter into the flour mixture, so if the butter starts to cluster together, it can just as easily be separated with the end of the spatula
  • *6: A 2 TBSP measuring spoon, although not the most common size, works well for scooping the batter. If a spoon or measuring spoon is used, wet with warm water or spray with cooking spray to not only keep the batter from sticking, but aid in a more smooth drop onto the baking sheet
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