Gluten-Free Pumpkin Rosemary Cheddar Biscuits

Pumpkin isn’t just for sweet treats, and these savory little biscuits might be my favorite way to prove it.

Golden buttery edges, soft tender centers, sharp cheddar melted into every bite and fresh rosemary for that cozy fall flavor.

Made with Quay Naturals Gluten-Free All-Purpose Flour and real pumpkin purée for extra moisture and beautiful color.

And that rosemary honey butter brushed over the top? Everything.

Ingredients

• 2 cups Quay Naturals Gluten-Free All-Purpose Flour
• 1 tbsp Quay Naturals Baking Powder
• ½ tsp Quay Naturals Baking Soda
• ¾ tsp sea salt
• ½ tsp garlic powder
• 1 tbsp fresh chopped rosemary
• ½ cup cold butter
• 1 cup sharp cheddar
• ½ cup pumpkin purée
• ½ cup cold buttermilk
• 1 tbsp honey, optional

Topping

• 2 tbsp melted butter
• 1 tsp honey
• ½ tsp fresh rosemary
• Flaky sea salt

Directions

1. Preheat oven to 425°F.
2. Mix dry ingredients and rosemary. Cut in cold butter until crumbly, then fold in cheddar.
3. Whisk pumpkin, buttermilk and honey. Gently combine with dry ingredients.
4. Rest dough 10 minutes, shape into 8 biscuits and bake 18–22 minutes until golden and cooked through.
5. Brush warm biscuits with rosemary honey butter and finish with flaky salt.

Perfect with a big bowl of chili, creamy soup or straight from the oven with extra butter.