This is a lazy person's method of making biscuits, with tastes of the fall season.
Ingredients
¾ cup unsweetened almond milk + 1 tbsp lemon juice
2¼ cups all purpose gluten-free flour
1 tbsp baking powder
½ tsp baking soda
¾ tsp sea salt
a little shake of ground cinnamon and nutmeg
4 tbsp COLD butter
¼ cup pumpkin puree
1 packet of fresh sage
Instructions
Preheat oven to 450 degrees F.
Pour almond milk in a large liquid measuring cup and add lemon juice, let sit for 5 minutes.
While milk is sitting, you could toss the sage into a skillet and get it nice and crispy. Not necessary, but it adds a bit of pizzazz!
Mix flour, salt, baking soda, baking powder, cinnamon, and nutmeg in mixer bowl.
Add cold butter to mixer bowl with dry ingredients. Don't over-mix, just combine until batter is lumpy. Doesn't that sound delicious?
Add pumpkin puree to almond milk mixture, and slowly incorporate into dry ingredient/butter mixture. Again, don't over-mix.
Add in sage.
Sprinkle a little flour on a parchment paper-lined sheet pan, and gently form balls from the dough. I was able to get 9 biscuits out of this recipe.
Gently smush down the balls. I used an olive oil spray to top the uncooked biscuits, which I think made it a little more moist.
Bake for 13 minutes, or until they aren't squishy when touched on top. Very scientific!
These are best fresh out of the oven, but still taste good if heated up as leftovers. They might not be as moist, so you might need to slather on some butter.
Notes
Make sure the butter is cold. If it's too warm, the biscuits won't turn out correctly. I also tried this recipe with half chickpea flour, AP gluten free flour and it was just as good! Use non dairy butter alternative to make this recipe vegan.
Recipe by Passports and Provisions at https://www.passportsandprovisions.com/2017/11/10/lazy-pumpkin-sage-biscuits/