This delicious recipe makes a wonderful side to any holiday meal (or as leftovers!).
Yields6 ServingsPrep Time25 minsCook Time15 minsTotal Time40 mins
Wet Ingredients:
¼cupunsweetened non-dairy milk
1tspapple cider vinegar
½tsplemon juice
½cuppumpkin puree chilled (chilled for 30 mins-1 hour)
2tbspunsweetened non-dairy yogurt (I recommend So Delicious Coconut Milk Yogurt)
pinch of cinnamon and nutmeg and/or pumpkin spice
1tbspmaple syrup
Dry Ingredients:
1 ½cupsBob's Red Mill 1-1 Gluten Free Baking Flour
2 ½tspbaking powder (I use reduced sodium baking powder)
¼tspbaking soda
1tbspchopped 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.
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
6 servings
Serving size
2 biscuits
Amount per serving
Calories160
% Daily Value *
Total Fat4g6%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol0mg
Sodium120mg6%
Total Carbohydrate22g8%
Dietary Fiber 2g8%
Total Sugars 2g
Protein2g
Potassium 0mg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Wet Ingredients:
¼cupunsweetened non-dairy milk
1tspapple cider vinegar
½tsplemon juice
½cuppumpkin puree chilled (chilled for 30 mins-1 hour)
2tbspunsweetened non-dairy yogurt (I recommend So Delicious Coconut Milk Yogurt)
pinch of cinnamon and nutmeg and/or pumpkin spice
1tbspmaple syrup
Dry Ingredients:
1 ½cupsBob's Red Mill 1-1 Gluten Free Baking Flour
2 ½tspbaking powder (I use reduced sodium baking powder)
¼tspbaking soda
1tbspchopped 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.
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.
