Rosemary Pumpkin Biscuits
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!
Servings: 18
Calories: 100kcal
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
Calories: 100kcal | Carbohydrates: 12.3g | Protein: 2.1g | Fat: 5.1g | Saturated Fat: 0.8g | Sodium: 108mg | Potassium: 154mg | Fiber: 1.6g | Sugar: 0.7g | Calcium: 40mg | Iron: 0.9mg