I recently made these biscuits as an accompaniment to a soup I made, and let me tell you they are wonderful. They are a light and fluffy, gluten-free biscuit, with a light pumpkin taste and delicate herb flavor . When you’re gluten free and paleo as I am, you really get excited when you find a good bread/biscuit/muffin recipe. (anyone who can’t eat gluten will understand that comment. 🙂 )

Mine turned out a bit different than Tana’s, but still good. (My picture is above…Tana’s picture is below)  The main recipe calls for coconut milk, fresh rosemary and thyme. I used cream in place of the coconut milk. I didn’t have fresh herbs on hand, so used dry. While the end result was delicious, I will absolutely use fresh herbs next time. If you make these, I encourage you to use the fresh herbs. The result will be a biscuit with a fresh, herb flavor.

pumpkin-super-squash-500x500

 

Not only are these biscuits delicious, they are quite nutritions. Pumpkin is incredibly healthy. Check out this infographic for the healthy and nutrition benefits of pumpkin!

 

pumpkin-biscuit

 

 

 

Tana Amen is a nurse, NY Times bestselling author, highly respected health and fitness expert, and a nationally renowned speaker, and media guest.

For the compete recipe go to: Holiday Pumpkin Biscuits – Tana Amen

5 thoughts on “Savory Pumpkin Herb Biscuits – Tana Amen

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