When I think of fall, I start thinking of foods to prepare that bring warmth such as soups, stews, casseroles, pies, hot pumpkin biscuits fresh from the oven smothered with gravy or your favorite jams. Foods prepared from the bounty of the growing season, pumpkins, sweet potatoes, etc.

I think of spending time with family and friends, sharing love, laughter, and great food.

When I first decided to make these muffins 2 years ago, I was fortunate to have my friend Mary visiting, I had just popped them in the oven minutes before she arrived. She got to sample them and said they were very good.

Since then, I have made several variations to the recipe. Today, I’m sharing a simpler version using Bob’s Red Mills 1:1 Baking Flour.

Ingredients For Pumpkin Biscuits

Vegan Buttermilk:

Almond Milk: A dairy-free milk alternative that provides a light, nutty base for the vegan buttermilk, helping to add moisture without the use of traditional milk.
Lemon Juice: When mixed with almond milk, it curdles slightly, mimicking the tangy flavor and thick texture of traditional buttermilk, essential for adding depth and a subtle tang to the biscuits.

Vegan Gluten-Free Pumpkin Biscuits:

All-Purpose Gluten-Free Flour: This flour blend is designed to substitute wheat flour in baking, providing structure to the biscuits without gluten, making them safe for those with gluten sensitivities.
Almond Flour: Adds a rich, nutty flavor and tender crumb to the biscuits. Its high protein and healthy fats contribute to a moist texture.
Baking Powder: A leavening agent that helps the biscuits rise, ensuring they are light and fluffy.
Salt: Enhances the overall flavor of the biscuits, balancing the sweetness of the other ingredients.
Non-Dairy Butter: Adds richness and moisture similar to traditional butter, but is plant-based, making it suitable for vegans. It helps create flaky layers in the biscuits.
Maple Syrup: A natural sweetener that provides a subtle, earthy sweetness to the biscuits, complementing the pumpkin flavor.
Pumpkin puree adds moisture, fiber, and a gentle sweetness, along with a lovely orange color. The puree also infuses the biscuits with fall spices, enhancing their seasonal appeal.

How To Make Vegan Gluten Free Pumpkin Biscuits

Preheat oven 425 F. Prepare a baking sheet with parchment paper, lightly oil and set aside.
To make ‘butter milk’ combine lemon juice and almond milk until curdles and set aside.
Combine gluten-free flour, almond flour, baking powder, and salt in a large bowl and mix well
Cut in butter until mixture resembles coarse crumbs. In a medium bowl, combine almond buttermilk, maple syrup, and pumpkin puree. Add buttermilk mixture to flour mixture and form dough into a ball.
Roll out dough between 2 oiled sheets of parchment paper, to about 1/2-inch thickness. Using a cookie cutter or drinking glass, cut out biscuit discs. Gather the unused dough scraps, press them together, and roll them out to make extra biscuits. Press 2 biscuit discs together (one on top of each other, making a total of 6–8 biscuits} and
place on baking sheet.
Bake for 15 minutes or until golden brown. Remove from oven and brush with melted butter or coconut oil.

Notes

I also used Bob’s Red Mills Superfine Almond Flour and Trader Joe’s Organic Pumpkin Puree.

These pumpkin biscuits tasted so good, they had a lovely texture—not dense but just right. I wanted the biscuits to have a layered flaky kind of look, which is hard to achieve with gluten-free dough, so I decided to literally layer the biscuits. Instead of cutting out one biscuit dough, I cut out 2 for each biscuit and stacked them on top of each other, slightly pressing them into each other.

I used Earth Balance Buttery spread as the non-dairy butter and maple syrup as the sweetener.

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