A few weeks ago I bought a pineapple sage and a lemon thyme plant at the farmer's market. They were to join the other potted flowers on my little balcony in an effort to welcome spring and bring a little beauty to my outdoor space. I had never seen pineapple sage, nor did I really know much about its existence before that moment. What made me buy it was the intense pineapple-y smell it gave off when I rubbed the leaves. I was sold. I didn't really know at the time how I would end up using it, but I figured I if anything I could make some tea with it if all else failed.
These biscuits came together last week rather quickly as I was thinking about something to have along with some fresh strawberries as an afternoon snack. My little pineapple sage plant caught my eye as I was standing at the window trying to figure out how the birds had already devoured all of the millet I put out in the bird feeder the day before. A lightbulb went off as I walked outside to cut off some of the leaves and in the next few minutes, I had these biscuits in the oven. They are flecked throughout with pineapple sage and grapefruit zest and lightly sweetened with a bit of coconut sugar. As you can see, I enjoyed mine with some fresh strawberries but they are tasty enough on their own.
You can just use 6 oz of your favorite gluten free flour blend in place of the flours below if it's easier for you. If you don't have access to pineapple sage, you can use pineapple mint or just plain mint.
2 oz oat flour
2 oz sorghum flour
2 oz arrowroot flour
1/2 tsp baking powder
pinch of salt
1 heaping tbsp coconut sugar
zest of 1/2 a large grapefruit
2 tsp fresh pineapple sage, minced
2 oz solid/cold coconut oil
4 oz coconut milk (or other milk of your choice)
Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silpat. Whisk together the flours, baking powder, salt, and coconut sugar until combined. Add the grapefruit zest and pineapple sage and mix until everything is evenly distributed. Add the cold coconut oil and cut it into the flour mixture with a fork, whisk, or pastry cutter until the mixture looks crumbly and sandy. Pour in the coconut milk and gently bring the dough together, using your hand if you have to. Divide the dough into 6 to 8 balls (depending on how many biscuits you want), then place them on a lined baking sheet at least 1 inch apart and gently flatten the tops. You can brush the tops with a bit of coconut milk before baking if you want, but it's not necessary. Bake the biscuits for 15 to 17 minutes until the tops and sides/bottoms are golden. Cool slightly before enjoying. Makes 6 to 8 biscuits.