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.
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 biscuit, so instead of cutting out one biscuit dough, I cut out 2 for each biscuit and stack 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.
Categories
- Categories: Gluten-Free, Vegan
- Course: Breakfast
- Cuisine: American
- Season: Thanksgiving
Nutrition
(Per portion)- Energy: 200 kcal / 836 kJ
- Fat: 8 g
- Protein: 3 g
- Carbs: 29 g
Cook Time
- Preparation: 15 min
- Cooking: 15 min
- Ready in: 30 min
- For: 8 biscuits
Ingredients
- 1/4 cup almond milk
- 1 tablespoon lemon juice
- 1 1/2 cups all purpose gluten-free flour
- 1/2 cup almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup non-dairy butter
- 2 tablespoons maple syrup
- 1/2 cup pumpkin puree
Instructions
- 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, 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 and press together and rolling 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 tried the Christmas cake and the sorrel. Thanks for 2 great, very delicious recipes .
That’s so awesome Sonia, thank you for leaving your feedback, I really appreciate it.
Are u able to increase all purpose flour and omit almond flour?
Sherry, I haven’t tried it without the almond flour, if you try please let us know.
Such a cool idea