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
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
- 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
Instructions
-
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.
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.