Vegan Pumpkin Sage Biscuits
¾ cup unsweetened plain almond milk + 1 tablespoon fresh lemon juice
2 ¼ cups unbleached all-purpose flour (a mix of whole wheat and all purpose works well too
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon sea salt
pinch each ground cinnamon and nutmeg
4 tablespoon non-dairy, unsalted butter, plus more for topping
¼ cup pumpkin puree
3 tablespoon fresh sage, roughly chopped or torn
Cook's Note: Let your biscuits cool completely before storing them in an airtight container or bag. They will keep for up to a few days, but they're best when fresh.
Preheat oven to 450F.
Measure almond milk in a large liquid measuring cup and add lemon juice. Let curdle for 5 minutes. Then whisk in pumpkin puree.
Mix flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a large bowl.
Add cold butter and use a pastry cutter or fork to combine until it starts to look like wet sand. Work quickly so the butter doesn’t get too warm. Add chopped sage and mix once more.
Stir gently with a wooden spoon while pouring in the almond-pumpkin mixture ¼ cup at a time. You may not need all of it. Stir until just slightly combined – it will be a little sticky, but not too sticky
Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself a couple times – hardly kneading it.
Form into a 1-inch thick disc, handling as little as possible.
Use a 1-inch thick dough cutter or a similar-shaped object with sharp edges (such as a small drinking glass) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-9 depending on the size of your cutter.
Brush the tops with a bit more melted non-dairy butter and gently press a small divot in the center using your thumb. This will also help them rise evenly, so the middle won’t form a dome.
Bake for 13-17 minutes or until fluffy and golden brown. They take a little longer to bake than traditional biscuits because the pumpkin adds extra moisture.
Serve immediately as is or with additional butter and/or maple syrup.