Photo by Ann Oliverio
It’s finally pumpkin everything season!! I know some of you would rather that summer stay around a little longer, but I’m ready for the leaves to change now. For now, wearing cozy pajamas or a sweatshirt is good enough. At least as long as I have these Vegan Whole Wheat Pumpkin Drop Biscuits.
For those of you who are anti-winter squash, remember that you can substitute sweet potato puree for pumpkin puree in any recipe. Honestly, most of the time applesauce would work too if you lean that way.
Vegan Whole Wheat Pumpkin Drop Biscuits from The Easy Vegan Cookbook
Celebrate pumpkin season with these easy drop biscuits that are just as welcome at breakfast as on the side of a nice bowl of soup.
Servings 10 biscuits
Calories 122 kcal
Ingredients
- 1 cup unsweetened plain soy milk or other nondairy milk of your choice
- 1 teaspoon apple cider vinegar
- 2 cups 242 grams whole wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon ground rosemary or 1 tablespoon minced fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup canned pumpkin puree
- 2 tablespoons coconut oil or use extra pumpkin puree to make oil-free
Instructions
- Preheat the oven to 425°F. Oil a large baking sheet or use parchment paper to make oil-free.
- Whisk the soy milk and vinegar and set aside. (While it stands, it will curdle and thicken, creating a vegan buttermilk substitute. This only works with soy milk; if you use a nut milk or coconut milk, it will not thicken.)
- Measure the flour into a blender or food processor. Process until the flour is finely ground. This will take several minutes in a food processor.
- Pour the flour into a medium mixing bowl. Add the baking powder, rosemary, salt, and pepper. Cut in the pumpkin puree and coconut oil with a pastry cutter or two knives.
- Mix the soy milk into the flour mixture (the dough will be sticky, which will create extra moist biscuits).
- Using a large cookie scoop or spoon, scoop ¼-cup portions of the dough onto the baking sheet.
- Bake until the bottoms are medium brown, about 10 minutes.
Elizabeth says
These look great Cathy and I plan to make them today. I know how to tweak recipes but I’m not a skilled baker. If I were to change the flour to regular white, would I have to change any other part of the recipe? Thanks!
Kathy Hester says
I think you should be able to switch out for white flour in equal amounts. However, if the dough seems to thin you can add a little extra flour.
Sferd says
Should the coconut oil be chilled or frozen? Or, is room temperature OK?
Kathy Hester says
I have made these with coconut oil that is room temp, but if it’s too solid you may want to melt it.
It’s different from the traditional biscuit recipe.
Sue says
I’m gluten-free. Can I substitute all-purpose gluten-free flour or sorghum flour for the whole wheat?
Kathy Hester says
You should be able to swap for an all-purpose gluten-free blend. I have not cooked with sorghum flour before, so I have no idea about it.
Ana @ Ana's Rocket Ship says
These look sooooooooo good!!!! Now I just need to make soup so I have something to eat these with……. or maybe I’ll just eat them on my own!
S says
Amazing! Love how they turned out. So fluffy and savory – consumed two with some maple drizzled on top and a cup of cider. Thank you for sharing!!
Amanda says
How far ahead of time can you make these? I want to make ahead for a dinner party but I want to make sure they taste fresh too.