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
- 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
- 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.