Pumpkin Sage Biscuits
Author: 
Recipe type: Breakfast, Side Dish
Cuisine: Holiday, Vegetarian, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 10 biscuits
 
Sweet and savory Pumpkin Sage Biscuits with fresh sage and rosemary are the perfect accompaniment to your Thanksgiving table.
Ingredients
  • 1 cup almond milk (or other non-dairy milk)
  • 1 tbsp apple cider vinegar
  • 3 cups all purpose flour
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 8 tbsp salted butter, chilled
  • ¾ cup pureed pumpkin
  • 2 tbsp fresh sage, chopped
  • 2 tbsp fresh rosemary, chopped
Directions
  1. Preheat the oven to 400 degrees. Whisk together the almond milk and apple cider vinegar in a small bowl and set aside for 10 minutes until the almond milk starts to curdle.
  2. In a large bowl combine the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
  3. Add the butter to the dry ingredients. Work the butter into the flour with your hands or a pastry cutter if you have it. If you're using your hands, just repeatedly crumble the butter working it into the flour. When It's fully worked in it will look kind of like slightly wet sand.
  4. Add the pumpkin into the almond milk mixture and whisk until fully incorporated. Add the wet ingredients into the dry ingredients and add the basil, rosemary and sage and fold with a spatula until it forms a batter and everything is mixed. Be careful not to over mix.
  5. Drop the biscuits in circles onto a greased baking sheet. About ¼ cup of batter per biscuit. Bake for 20 minutes then remove and set onto a wire rack to cool. Serve with butter!
Recipe by Almost Like Mom's at https://www.almostlikemoms.com/pumpkin-sage-biscuits/