Vegan Pumpkin Sage Buttermilk Biscuits

After Thanksgiving I was staring at leftover pumpkin puree and some leftover sage and I thought…lets make a vegan pumpkin sage buttermilk biscuit. Let me tell you, not only did they look amazing, they tasted absolutely delicious.

I love making biscuits because you can have fresh baked bread without waiting for bread to prove. I had these yummy creations ready to eat in under 30 minutes. Can’t beat that!

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Kneading the dough on a floured surface. You want a once inch thickness. And make sure that the dough is not too sticky. Add your mixture slowly until you get the right texture

Place cut biscuits touching on baking sheet. Brush with melted vegan butter and indent slightly in the center of the biscuit to keep it from creating a dome.

They should be golden brown and have a nice rise when finished.

Ingredients

1. 3/4 cup unsweetened almond milk
2. 1 Tbsp white vinegar
3. 2 1/4 cups AP flour
4. 1 Tbsp baking powder
5. 1/2 tsp of baking soda
6. 3/4 tsp sea salt
7. 1 pinch each ground cinnamon and nutmeg
8. 4 Tbsp non-dairy unsalted butter
9. 1/4 cup pumpkin puree
10. 2 Tbsp fresh sage chopped

Instructions

• Preheat oven to 450 degrees F (232 C).
• Measure almond milk in a large liquid measuring cup and add vinegar. Let sit for a few minutes. This will make “buttermilk” . yay science!
• Whisk in the pumpkin puree
• Mix flour, salt, baking soda, baking powder, cinnamon, and nutmeg and sift into a large bowl.
• 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.  
• Work the butter in quickly before it gets warm
• Add chopped sage and mix.
• 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. 
•  Stir until just slightly combined – it will be a little sticky, not too much.
• Place on a lightly floured surface, and put a little flour on the top. Knead a few times. 
• Make a 1-inch thick disc, handling as little as possible.
• 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.
• Place biscuits on a baking sheet in two rows making sure they just touch – this will help them rise uniformly. 
• There should be 7-9 depending on the size of your biscuits
• Brush the tops melted non-dairy butter and gently press a small indent  in the center of the biscuit using your thumb. 
• Bake for 13-17 minutes or until fluffy and golden brown. 
• And Serve!

• Let biscuits cool completely before storing them in an airtight container. Will keep for up to a few days, though best when fresh

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Vegan Pumpkin Sage Biscuits

Delicious Pumpkin Sage Biscuits made vegan. Perfect for Breakfast/Brunch.

Author: Rochelle Stivers

Cuisine: American

Recipe type: Breakfast/brunch

Serves: 9

Prep time:  10 mins

Cook time:  15 mins

Total time:  25 mins

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

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