Are you in need of something flaky, buttery, fluffy, a little carby and super delish!? Yes?! Well, then you’re going to need some of these biscuits ASAP! Who doesn’t just love a biscuit? Nothing but carbs smeared with lots of butter. Jam and maple syrup are always an option. For me, there’s really not very many things that can beat a warm, homemade biscuit. I will tell you… when Omar and I first started dating, I made him homemade biscuits and gravy OFTEN. I had to show him my skills. And I’ve always heard, “the way to a man’s heart is through his stomach.” Let me just say, I was working it. Four years later, I’m still working it, but just more on a healthy level! 😉 He might’ve gained a few pounds in the first few months of us getting to know each other, which is honestly why we went Paleo for so long and why we started eating organic. We’re not 100% Paleo anymore. We eat more plant based now, and let me just tell you, I’ve truly never felt better. Go plant based with some biscuits thrown in from time to time! 🙂
With that said, I’m not telling you that these biscuits are super healthy for you just because they’re “vegan”. I will tell you, they’re a whole lot better than buying biscuits out of a can that’s full of God only knows what kind of ingredients, preservatives, additives and chemicals. And when you can have a biscuit made from scratch in almost no time at all, it’s a win-win in my opinion! Everything in moderation, right?!
Enough about that… let’s move on to making biscuits! They are SO easy. One bowl and literally 30 minutes later you’re going to have everyone in your house running into the kitchen wanting them all! If you want to get fancy, make a little sausage gravy to drizzle on top! Or keep it simple and cover that biscuit with butter and maple syrup! OMG – SO GOOD!!! <3
Pumpkin & Sage Biscuits
A perfect biscuit for fall, holidays, or anytime of year!
- 3/4 cup plain almond milk plus 1 tbsp apple cider vinegar
- 2 1/4 cup unbleached all-purpose flour (I use this one)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 4 tbsp butter (dairy or non-dairy… I use Earth Balance)
- 1/4 cup pumpkin puree
- 3 tbsp fresh sage, roughly chopped
- Preheat the oven to 450 degrees and line a baking sheet with a silpat or parchment paper.
- Measure the almond milk and apple cider vinegar together in a large liquid measuring cup. Let it sit for 5 minutes, then add the pumpkin and stir together.
- In a large bowl, whisk together the all purpose flour, baking soda, baking powder, and salt.
- Using a pastry cutter or fork, cut the butter into the flour until small pea like pieces form. Add the sage and mix once more.
- Use a wooden spoon to gently stir in the milk/pumpkin mixture. Pour a little at a time, you may not need all of it. Stir until just combined. The mixture will be sticky.
- Turn the dough out onto a lightly floured surface and dust the top with a little flour. Turn the dough over a couple of times and form a disk shape 1 inch thick.
- Use a 1 inch thick cookie cutter or a glass cup to cut your biscuits. Lay them on the sheet pan in two rows, making sure they touch. You should be able to get 7 or 8 biscuits. Gently press your thumb in the center of each biscuit creating a little divot. This helps them to rise evenly. If you want to, brush a little melted butter on top of each one.
- Bake for 14 – 16 minutes or until golden brown. Serve with some more butter, apple- butter or maple syrup! These will keep for a few days, but they’re best when fresh.
*This recipe was adapted from the Minimalist Baker.*