Pumpkin Biscuits with Sage & Thyme

Category, , , , , DifficultyIntermediate

This delicious recipe makes a wonderful side to any holiday meal (or as leftovers!).

Yields6 Servings
Prep Time25 minsCook Time15 minsTotal Time40 mins

Wet Ingredients:
 ¼ cup unsweetened non-dairy milk
 1 tsp apple cider vinegar
 ½ tsp lemon juice
 ½ cup pumpkin puree chilled (chilled for 30 mins-1 hour)
 2 tbsp unsweetened non-dairy yogurt (I recommend So Delicious Coconut Milk Yogurt)
 pinch of cinnamon and nutmeg and/or pumpkin spice
 1 tbsp maple syrup
Dry Ingredients:
 1 ½ cups Bob's Red Mill 1-1 Gluten Free Baking Flour
 2 ½ tsp baking powder (I use reduced sodium baking powder)
 ¼ tsp baking soda
 1 tbsp chopped fresh sage (or 2 tsp dried sage)
 1/2-1 tsp dried thyme
 1-2 tsp garlic powder (optional)
 1-2 tsp dried basil (optional)

1

Preheat oven to 400F.

2

In a bowl, mix non-dairy milk, vinegar, lemon juice and let sit to curdle for 2 minutes. Add chilled pumpkin puree, yogurt, cinnamon/nutmeg or pumpkin pie spice, and maple syrup. Mix well.

3

Add 2 cups of non-dairy milk to food processor or blender. Blend on low. If you want a thinner sauce, add another 0.5 cups of non-dairy milk. Blend until smooth.

4

In another bowl, mix the flour, baking powder, and baking soda. Mix in the sage, thyme, garlic, and basil.

5

Add the flour mixture to the wet. Mix well. The mixture will appear dry at first. Get your hands in there if needed to make a soft somewhat sticky dough. Add more non-dairy milk if too dry. If too wet, add more flour. Do not overmix or knead.

6

Wet your hands and roll the dough into balls about ¾ inch thick and place on a baking sheet lined with parchment paper. Spray biscuits just a little with avocado oil spray or extra virgin olive oil spray (optional).

7

Bake for 12-13 minutes. Let cool for 2 minutes or so as the biscuits will still be cooking on the inside. Serve warm with a dollop of vegan butter and maple syrup or honey.

8

Cool completely and refrigerate or freeze in air tight container until ready to use. Warm before serving.

Recipe adapted from: http://www.veganricha.com/2014/11/vegan-pumpkin-sage-biscuits.html
Photo credit from http://veganricha.com
Notes:
9

Nutrition information is dependent upon the brand of ingredients used. The nutrition information provided below is just to be used as a guide and assumes recipe was followed using exact ingredients mentioned above.

Nutrition Facts

Serving Size 2 biscuits

Servings 6


Amount Per Serving
Calories 160
% Daily Value *
Total Fat 4g7%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 120mg5%
Potassium 0mg
Total Carbohydrate 22g8%
Dietary Fiber 2g8%
Sugars 2g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Wet Ingredients:
 ¼ cup unsweetened non-dairy milk
 1 tsp apple cider vinegar
 ½ tsp lemon juice
 ½ cup pumpkin puree chilled (chilled for 30 mins-1 hour)
 2 tbsp unsweetened non-dairy yogurt (I recommend So Delicious Coconut Milk Yogurt)
 pinch of cinnamon and nutmeg and/or pumpkin spice
 1 tbsp maple syrup
Dry Ingredients:
 1 ½ cups Bob's Red Mill 1-1 Gluten Free Baking Flour
 2 ½ tsp baking powder (I use reduced sodium baking powder)
 ¼ tsp baking soda
 1 tbsp chopped fresh sage (or 2 tsp dried sage)
 1/2-1 tsp dried thyme
 1-2 tsp garlic powder (optional)
 1-2 tsp dried basil (optional)

Directions

1

Preheat oven to 400F.

2

In a bowl, mix non-dairy milk, vinegar, lemon juice and let sit to curdle for 2 minutes. Add chilled pumpkin puree, yogurt, cinnamon/nutmeg or pumpkin pie spice, and maple syrup. Mix well.

3

Add 2 cups of non-dairy milk to food processor or blender. Blend on low. If you want a thinner sauce, add another 0.5 cups of non-dairy milk. Blend until smooth.

4

In another bowl, mix the flour, baking powder, and baking soda. Mix in the sage, thyme, garlic, and basil.

5

Add the flour mixture to the wet. Mix well. The mixture will appear dry at first. Get your hands in there if needed to make a soft somewhat sticky dough. Add more non-dairy milk if too dry. If too wet, add more flour. Do not overmix or knead.

6

Wet your hands and roll the dough into balls about ¾ inch thick and place on a baking sheet lined with parchment paper. Spray biscuits just a little with avocado oil spray or extra virgin olive oil spray (optional).

7

Bake for 12-13 minutes. Let cool for 2 minutes or so as the biscuits will still be cooking on the inside. Serve warm with a dollop of vegan butter and maple syrup or honey.

8

Cool completely and refrigerate or freeze in air tight container until ready to use. Warm before serving.

Recipe adapted from: http://www.veganricha.com/2014/11/vegan-pumpkin-sage-biscuits.html
Photo credit from http://veganricha.com
Notes:
9

Nutrition information is dependent upon the brand of ingredients used. The nutrition information provided below is just to be used as a guide and assumes recipe was followed using exact ingredients mentioned above.

Pumpkin Biscuits with Sage & Thyme

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