Vegan Pumpkin Biscuits with Sage and Thyme

Ingredients

Wet

• 1/4 cup almond milk, use coconut milk or other non dairy milk to make nut-free
• 1 tsp apple cider vinegar
• 1/2 tsp lemon juice
• 1/2 cup pumpkin puree chilled, I used canned. Chill at least for an hour
• 2 Tablespoons safflower or coconut oil or softened vegan butter, I used safflower
• 1/3 tsp salt
• a pinch of cinnamon and nutmeg
• 1 Tbsp maple syrup

Dry

• 1 cup unbleached white flour
• 1/2 cup spelt or whole wheat flour
• 2.5 tsp baking powder
• 1/4 tsp baking soda
• 1 Tbsp chopped fresh Sage, or 2 tsp dried
• 1/2 to 1 tsp dried thyme

Variation

• add roasted garlic, add other herbs.
• Use 1 to 2 Tbsp more vegan butter for flakier biscuits.

Steps

1. Heat the oven to 400 degrees F / 200ºc. Mix the almond milk, vinegar and lemon juice in a bowl and leave for 2 minutes to curdle. Mix in the chilled pumpkin puree, oil or butter, salt, cinnamon, nutmeg and maple thoroughly. In another bowl, combine the flours with the baking powder and soda, then mix in sage and thyme.
2. Mix the flour mixture into the wet ingredients. It will look dry initially; use your hands if needed to bring it to a soft, somewhat sticky dough. Adjust with more non-dairy milk or flour if necessary, without overmixing or kneading.
3. Pat the dough on parchment to about 1/2-3/4 inch thickness, using a little flour if it is sticky. Cut with a 2 inch cookie or biscuit cutter, place on parchment and push the center slightly with a finger to indent it. Brush the tops with safflower oil, coconut oil or melted vegan butter.
4. Bake for 12 to 13 minutes, then cool for about 2 minutes while the insides continue cooking. Serve warm with a dollop of vegan butter, jam or gravy. For later use, cool completely and refrigerate in an airtight container until needed, then warm in the oven before serving.
5. Another option is to serve them with the morning scramble.