The perfect holiday treat. Plump, flaky, and steamy, they beg to be slathered in butter and eaten with every dish you can imagine. The seriousness of the situation is about to begin.
Origins of Biscuits
is believed that soft, flaky biscuits were created in the South before the Civil War. Because flour was costly back then, these biscuits were only eaten on Sundays. This concept was possibly inspired by British biscuits, which looked more like thin cookies or crackers.
This recipe is similar to the Southern version, but it’s our plant-based version with added flavors.
After I cracked the Best Damn Vegan Biscuit code, I went on to another of my favorite variations: (Vegan) Cheddar Jalapeno. Since I couldn’t resist pumpkin this month, a savory version was next.
The biscuits have a delicious earthy flavor that I love. They are made with pumpkin puree and fresh sage.
They’re also very simple to make! Only one bowl and 30 minutes. No fancy methods are needed. You can make biscuits even if you are a novice. I will guide you through the steps so that you can finally enjoy sweet biscuit glory.
These biscuits taste like a dream. They’re:
TenderFluffy
Flaky
Warmth
Savory
Subtly pumpkin
Fresh sage is added to the infusion.
Perfect for Fall
Wanting to be shared
Do you plan to host a gathering in October? Maybe a Friendsgiving is in order? You’ll love these biscuits! These biscuits will be seen at fall parties, pumpkin carvings, and more.
If you are a bit hesitant about sage, you can either leave it out or make it more subtle. You can also use butternut squash or sweet potato puree if you prefer a sweeter version. These are delicious and highly customizable.
Ingredients
- 1/4 cup plain unsweetened almond milk
- Fresh lemon juice, 1 tbsp
- 2 1/4 cups all-purpose unbleached flour (I used a mix of unbleached AP & Whole-wheat Pastry).
- Baking powder, 1 Tbsp
- 1/2 tsp baking soda
- Sea salt, 3/4 tsp
- Cinnamon and nutmeg, each one pinch
- Earth Balance Butter Sticks are perfect for this recipe.
- 1/4 cup pureed pumpkin
- 3 Tbsp fresh sage (roughly chopped, torn, or shredded // or substitute 1 tsp dried sage for 3 Tbsp fresh sage).
Instructions
- Preheat oven to 450 degrees F (223 C).
- Add lemon juice to almond milk. Let it curdle for 5 minutes. Add pumpkin puree.
- In a large bowl, combine the flour(s), baking soda, baking powder, cinnamon, and nutmeg.
- Use a pastry knife or fork to mix in the cold butter until it looks like wet, sand-like crumbs. Be sure to work quickly so that the butter does not get too hot. Mix in the chopped sage.
- Stir gently with a wooden spatula while adding 1/4 cup of the mixture. It’s possible you won’t need it all. Stir just until slightly combined. It will be a little sticky, but not too much.
- Dust the surface with flour, and gently fold the dough back over itself.
- As little handling as possible, form into a disc of 1-inch thickness.
- Push straight through the dough with a 1-inch thick cutter or a similar-shaped object (such as a drinking glass), and then twist slightly. Place biscuits in two rows on a baking tray, making sure that they are just touching. This will help the biscuits rise evenly. You should be able to get 7-9 biscuits, depending on your cutter size.
- Use your thumb to gently press in a small divot at the center of the tops. This will help them to rise evenly so that the middle doesn’t form a sphere.
- Bake for 13-17 mins or until golden and fluffy. The pumpkin provides extra moisture, so these biscuits take longer to bake.
- Serve the biscuits immediately, either as-is or with extra butter and syrup. Allow biscuits to cool completely, and then store them in an airtight bag or container. The biscuits will keep for a few days but are best fresh.
