Vegan Pumpkin Sage Biscuits
Author: 
Recipe type: Breakfast/brunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Delicious Pumpkin Sage Biscuits made vegan. Perfect for Breakfast/Brunch.
Ingredients
  • ¾ cup unsweetened almond milk
  • 1 Tbsp white vinegar
  • 2¼ cups AP flour
  • 1 Tbsp baking powder
  • ½ tsp of baking soda
  • ¾ tsp sea salt
  • 1 pinch each ground cinnamon and nutmeg
  • 4 Tbsp non-dairy unsalted butter
  • ¼ cup pumpkin puree
  • 2 Tbsp fresh sage chopped
Instructions
  1. Preheat oven to 450 degrees F (232 C).
  2. Measure almond milk in a large liquid measuring cup and add vinegar. Let sit for a few minutes. This will make “buttermilk” . yay science!
  3. Whisk in the pumpkin puree
  4. Mix flour, salt, baking soda, baking powder, cinnamon, and nutmeg and sift into a large bowl.
  5. Add very cold butter and use a fork to combine until small pieces remain and it looks like wet sand. Some pea size pieces of butter is just fine. too warm.
  6. Work the butter in quickly before it gets warm
  7. Add chopped sage and mix.
  8. Using a wooden spoon, stir gently and pour milk pumpkin mix. Only add a little bit at a time. About a ¼ cup. Not all of the mixture might be necessary. You do not want the dough too wet. It will be impossible to roll out.
  9. Stir until just slightly combined – it will be a little sticky, not too much.
  10. Place on a lightly floured surface, and put a little flour on the top. Knead a few times.
  11. Make a 1-inch thick disc, handling as little as possible.
  12. Use a 1-inch thick dough cutter or a similar-shaped object with sharp edges. Or cookie cutters if you wanna have some fun. I recently made ones that look like little chicks.
  13. Place biscuits on a baking sheet in two rows making sure they just touch – this will help them rise uniformly.
  14. There should be 7-9 depending on the size of your biscuits
  15. Brush the tops melted non-dairy butter and gently press a small indent in the center of the biscuit using your thumb.
  16. Bake for 13-17 minutes or until fluffy and golden brown.
  17. And Serve!
  18. Let biscuits cool completely before storing them in an airtight container. Will keep for up to a few days, though best when fresh
Recipe by Living Smart Granola at https://livingsmartgirl.com/vegan-pumpkin-sage-buttermilk-biscuits/