Whoa, that is a mouthful. These biscuits are quick, delicious, and lower in fat than normal biscuits. The pumpkin flavor is super-subtle. If you want it to be more intense, sub out the dash of cinnamon for a dash of pumpkin pie spices.
You will need:
-2 cups whole wheat pastry flour
- 4 tspn paking powder
- 1 tsp salt
- 1/4 tsp cinnamon
- 1 cup soy milk, almond milk or rice milk
- 1 tbsp maple syrup
- 2 tbsp vegan butter
- 3 tbsp canned pumpkin puree (or make your own if you’re feelin’ crafty!)
Mix dry ingredients in a bowl with fork.
Add in butter and pumpkin with your hands (wash em first!) and massage into dry ingredients until small pearl sized beads form.
Add milk and syrup, incorperate with a fork.
Cook 18- 20 minutes at 450. Make sure to check after 15 minutes, keeping an eye out for slightly browned edges. Leave em’ alone for a few minutes to avoid burning the roof of your mouth, and then enjoy with your fav. vegan butter.