Pumpkin Biscuits with Sage & Thyme

Preheat oven to 400F.

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.

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.

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

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.

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).

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.

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.