Rosemary Pumpkin Biscuits
Prep Time
15 mins
Cook Time
14 mins
Total Time
29 mins
 
These fluffy vegan pumpkin biscuits are flavored up with savory fresh rosemary and a hint of olive oil. They make a perfect addition to a holiday table!
Course: Side Dish
Cuisine: American
Servings: 18
Calories: 100 kcal
Author: Alissa
Ingredients
  • 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 5 tablespoons vegan butter
  • 3/4 cup canned pumpkin puree
  • 1/2 cup unflavored soy or almond milk
  • 2 tablespoons olive oil
Instructions
  1. Preheat oven to 375°. Line 2 baking sheets with parchment paper.
  2. 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.
  3. In a separate bowl, stir together pumpkin, milk and olive oil.
  4. 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.
  5. Turn the dough onto a lightly floured work surface and roll to about 1/2 inch thick using a floured rolling pin.
  6. 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.
  7. Bake until fluffy and just lightly browned on top, 12 to 14 minutes.
Nutrition Facts
Rosemary Pumpkin Biscuits
Amount Per Serving
Calories 100 Calories from Fat 46
% Daily Value*
Fat 5.1g8%
Saturated Fat 0.8g4%
Sodium 108mg5%
Potassium 154mg4%
Carbohydrates 12.3g4%
Fiber 1.6g6%
Sugar 0.7g1%
Protein 2.1g4%
Calcium 40mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.