These fluffy vegan pumpkin biscuits are flavored up with savory fresh rosemary, nutmeg and a hint of olive oil!
Looks like I'm all about the rosemary this week. And why not? It's one of my favorite savory herbs to keep in the fridge when the weather chills down. I'm also really big on putting rosemary into baked goods, both sweet and savory.
These biscuits are savory, despite the inclusion of pumpkin and a bit of nutmeg. I keep seeing recipes for sweet pumpkin biscuits on Pinterest, but I wanted a savory pumpkin biscuit that I could serve with Thanksgiving dinner, and so, these fluffy little guys were born.
These are meant to be a Thanksgiving biscuit, so they're a bit richer than my norm, with a good amount of vegan butter, as well as a bit of olive oil, just for flavor (rosemary + olive oil is the best!). My husband and I actually made a vegan biscuits and gravy dinner out of these and my whiskey mushroom gravy, one evening when we were in serious need of comfort food. It was delicious, so give it a try if you feel like giving both recipes a trial run before the holiday.
Rosemary Pumpkin Biscuits
- 1 cup all-purpose flour
- 1 cup whole wheat flour (or another cup of all-purpose)
- 2 tablespoons finely chopped fresh rosemary
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 5 tablespoons vegan butter
- ¾ cup canned pumpkin puree
- ½ cup unflavored soy or almond milk
- 2 tablespoons olive oil
Preheat oven to 375°. Line 2 baking sheets with parchment paper.
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 ½ inch thick using a floured rolling pin.
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.
Bake until fluffy and just lightly browned on top, 12 to 14 minutes.
I replaced the vegan butter with regular butter and pumpkin with acorn squash. Not entirely vegan, but not bad either!