Vegan Pumpkin Biscuits with Sage and Thyme
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
10
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Calories
103 kcal
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Course
Baked Goods
Vegan Pumpkin Biscuits with Sage and Thyme
Description
The recipe starts by mixing non-dairy almond milk with apple cider vinegar and lemon juice to create a curdled mixture that mimics buttermilk acidity, aiding biscuit rise. Cold, chilled pumpkin puree is added along with oil, salt, cinnamon, nutmeg, and maple syrup, combining for the wet ingredients. Dry ingredients include unbleached white flour, spelt or whole wheat flour, baking powder, baking soda, sage, and thyme. After mixing wet and dry ingredients, the dough should come together as soft and somewhat sticky; minimal handling or kneading helps maintain tenderness.
The dough is patted out on parchment to about 1/2 to 3/4 inch thickness and cut into 2-inch biscuits. Optional brushing with oil or vegan butter before baking enhances surface color and flavor. Baking at 400°F for 12 to 13 minutes produces golden, fluffy biscuits with a delicate crumb and hint of autumn spices and herbs.
These biscuits can be served warm with vegan butter, jam, or alongside soups and salads. The herb and pumpkin combination provides a gentle savory backbone balanced by the mild sweetness of maple syrup and pumpkin spices.
Nutritional information is calculated per serving, providing a guide to energy and nutrient content per biscuit.
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 I used canned. Chill at least for an hour, chilled
- 2 Tablespoons safflower oil I used safflower, or coconut oil or softened vegan butter
- 1/3 tsp salt
- cinnamon a pinch
- nutmeg a pinch
- 1 Tbsp maple syrup
Dry
- 1 cup unbleached white flour
- 1/2 cup spelt flour or whole wheat flour
- 2.5 tsp baking powder
- 1/4 tsp baking soda
- 1 Tbsp sage or 2 tsp dried, chopped, fresh
- 1/2 to 1 tsp thyme dried
Variation
- garlic add other herbs, roasted
- vegan butter use 1 to 2 Tbsp more for flakier biscuits
Instructions
- Preheat the oven to 400 degrees F / 200ºc. In a bowl mix almond milk, vinegar, lemon juice and let sit to curdle for 2 minutes. Add chilled pumpkin puree, oil/butter, salt, cinnamon, nutmeg, maple, Mix well. In another bowl, mix the flours and baking powder and soda. Mix in the sage and thyme.
- Add the flour mixture to the wet. Mix well. The mixture will appear dry at first. Get your hands in there if needed to make a soft somewhat sticky dough. Add more non dairy milk or flour if needed, do not over-mix or knead.
- Pat the dough onto parchment to about a 1/2-3/4 inch thick. Use a little flour if needed if the dough is sticky. Cut the biscuits using a 2 inch cookie cutter or biscuit cutter. Place on parchment, push the center a little with a finger to make an indent, brush safflower/coconut/melted vegan butter on top.
- Bake for 12 to 13 minutes. Let cool for 2 minutes or so as the biscuits will still be cooking on the inside. Serve warm with a dollop of vegan butter or jam or gravy. Cool completely and refrigerate in air tight container until ready to use. Warm in the oven before serving.
- Or serve with the morning scramble
Notes
- Almond milk is used here but coconut or other nondairy milks can substitute for nut-free versions.
- Adding a bit more vegan butter or oil to the dough can yield flakier biscuits if desired.
- Chilling the pumpkin puree before mixing improves biscuit texture.
- These biscuits pair well with savory spreads or as an accompaniment to autumn meals.
- Nutritional values are based on one serving and may vary with ingredient brands and portion sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Sodium | 119mg | 5% |
| Potassium | 191mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1920IU | 38% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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