Slightly Modified a Connoisseurus Veg Recipe | Makes: 9 (my biscuit cutter is bigger than CV's | Time: ~30 min
1 cup CauliPower brand flour
1 cup whole wheat flour
2 tbsp finely chopped fresh rosemary
1 tbsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
5 tbsp vegan butter (mine is avocado based)
3/4 cup canned #pumpkin puree
1/2 cup unflavored cashew milk
2 tbsp EVO
Preheat oven to 375°. Line 2 baking sheets with parchment paper or silicon mats.
In a large mixing bowl, stir together flours, rosemary, baking powder, salt and nutmeg. Use a pastry cutter or a couple of butter knives to cut in the vegan butter, until the mixture is fine and crumbly.
In a separate bowl, stir together pumpkin, milk and olive oil.
Make a well in the center of the flour mixture and pour in the pumpkin mixture. Stir until fully blended and a soft dough is formed. Knead the dough a few times with your hands, adding a sprinkle more of flour if it seems too moist, and a dash of milk if it seems too dry.
Turn the dough onto a lightly floured work surface and roll to about 1/2 inch thick using a floured rolling pin. I ended up just free stylin'. Could be why I ended up with fewer biscuits.
Use a 2-inch biscuit cutter or a drinking glass to cut the dough into rounds. Place the dough rounds about 1 inch apart on parchment-lined baking sheets. I may have used a smaller cutter. I didn't measure.
Bake until fluffy and just lightly browned on top, 12 to 14 minutes.
These were fantastic right out of the oven. The morning after, I just popped them in the in the toaster oven for a couple minutes and they still tasted great. I served with cranberry-apple sauce using another Connoisseurus Veg recipe, which added to the fall flavors.