Vegan and Gluten Free Pumpkin Biscuits

Fall came late this year, but there has been no shortage of pumpkin!!

BISCUITS happened last weekend. I was inspired by this recipe from Minimalist Baker, but wanted a heartier spin than all purpose flour. I played around with a few different flours and really enjoyed the end product!

So here we go, sharing with you! STACKS of biscuits, which is the preferable quantity, don’t you think?

These could totally go sweet or savory – your choice! If you go sweet, try adding more cinnamon, nutmeg, cloves and a pinch of sugar. If you’re leaning savory, try Thanksgiving flavors (sage // thyme // rosemary) or just kick of cayenne pepper and paprika. Dare I even say cheese?

We had these not one but TWO days in a row, making them into sandwiches for round two (hello, sausage). Noms. They stored well wrapped up in a cloth tea towel.

Try them out and let me know what you think!!

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Vegan and Gluten Free Pumpkin Biscuits

Vegan and gluten free pumpkin biscuit recipe, adapted from Minimalist Baker.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 8

Author Andrea Shome

Ingredients

Liquid Ingredients

• 3/4 cup unsweetened almond milk + 1 Tablespoon vinegar
• 1/4 cup pumpkin puree

Dry Ingredients

• 1 1/2 cups gluten-free flour blend I used Bob's Red Mill
• 1/2 cup fine almond flour
• 1/4 cup oat flour finely ground oats
• 1 Tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 teaspoon cayenne pepper
• Pinch of paprika

Other

• 4 Tablespoons Earth Balance butter works too for a non-vegan option

Instructions

• Heat oven to 450 degrees.
• Whisk together the milk and vinegar in a small bowl. Let curdle, then add the pumpkin puree.
• Whisk the dry ingredients in a large bowl.
• To the dry ingredients, add the butter and work in until the dough looks crumbly and the butter is evenly distributed. Stir in the almond milk - pumpkin mixture until the dough is a little sticky (not wet). You should be able to gently ball it at this point.
• You can go the traditional route of rolling out the dough and cutting OR, I just flour-ed my hands and formed the biscuits into 8 rounds.
• Place the dough rounds on a parchment lined baking sheet, nestled close to each other. Bake for about 15 minutes or until golden brown. These won't rise quite as much, but should get golden brown on the edges.
• Serve warm with lots of butter and/or as egg sandwiches!! Leftovers store well in a tea towel and can be retoasted in a cast iron for extra crunch the next day 🙂