Pumpkin Biscuits (Gluten-free, Vegan)

Pumpkin Biscuits (Gluten-free, Vegan)

These mouthwatering pumpkin biscuits are a must at your Thanksgiving table; they are easy to prepare and taste amazing! They are made with pumpkin puree, and slightly sweetened with maple syrup, and they are gluten-free and vegan!

5 from 4 votes

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Course: Breakfast

Cuisine: American

Keyword: pumpkin biscuits

Prep Time: 15

Cook Time: 15

Servings: muffins

Calories: 183kcal

Equipment

1 Baking Sheet

Ingredients

'Buttermilk' Ingredients

1/4 cup almond milk
1 tablespoon lemon juice

Pumpkin Biscuit Ingredients

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

To Make The Buttermilk

To make 'butter milk' combine lemon juice and almond milk until curdles and set aside.

To Make The Biscuits

Preheat oven to 425 F. Prepare a baking sheet with parchment paper, lightly oil, and set aside.
Combine gluten-free flour, almond flour, baking powder, and salt in a large bowl and mix well.
Cut in butter until the mixture resembles coarse crumbs. Combine almond buttermilk, maple syrup, and pumpkin puree in a medium bowl. Add the buttermilk mixture to the flour mixture and form the 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 of [specific size]. 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 the other, making a total of 6–8 biscuits} and place on a baking sheet.
Bake for 15 minutes or until golden brown. Remove from oven and brush with melted butter or coconut oil.

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