Pumpkin Drop Biscuits to Pumpkin Croutons!
I reinvent a lot of mini recipes of a dish which inspires a design for a completely different dish!
The Pumpkin Drop Biscuits as I mentioned in the post are dense. I'm thinking due to the consistency of a gluten free flour blend. That's why a lot of gluten free baking products may turn out dense if you don't have the right ratio of baking soda, baking powder, vinegar, etc...which I often don't because that takes a lot of testing and time which I don't have, and why I pair them with foods that help lighten them up a bit. I actually don't mind baked things being dense and prefer it a lot because it is more filling.
The biscuits' denseness gave me the idea to turn them into croutons! I cut the biscuits up, toasted them and it worked! Consistency just like real croutons!
This new food design inspired me to make this roasted root salad!
Even though I'm testing out Thanksgiving day recipes this made a great meal prep dish. I made on Saturday and still am enjoying today, Thursday!