Rosemary Pumpkin Biscuits

Updated: Dec 29, 2019



Slightly Modified a Connoisseurus Veg Recipe | Makes: 9 (my biscuit cutter is bigger than CV's | Time: ~30 min


Ingredients

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


Instructions

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.

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