Pumpkin Sage Biscuits
Savory vegan pumpkin sage biscuits made in 1 bowl in just 30 minutes. Fluffy with a subtle pumpkin-sage flavor, perfect for fall and holiday gatherings.
Savory vegan pumpkin sage biscuits made in 1 bowl in just 30 minutes. Fluffy with a subtle pumpkin-sage flavor, perfect for fall and holiday gatherings.
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tbsp fresh lemon juice
- 1/4 cup pumpkin puree
- 3/4 tsp sea salt
- 3/4 cup unsweetened plain almond milk
- 2 1/4 cups unbleached all-purpose flour ((i used a 2:1 mix
- 1 pinch each ground cinnamon and nutmeg
- 4 tbsp non-dairy, unsalted butter ((plus more for toppi
- 3 tbsp fresh sage ((roughly chopped or torn // or sub 1
- Carbohydrate 3.94887031260582 g
- Cholesterol 31.728125 mg
- Fat 11.78795 g
- Fiber 0.711750016268591 g
- Protein 1.23711562500466 g
- Saturated Fat 7.461144375 g
- Serving Size 1 1 (biscuits) (57g)
- Sodium 294.965156250012 mg
- Sugar 3.23712029633723 g
- Trans Fat 0.822891250000003 g
- Calories 123 calories
Step-by-step
- Preheat oven to 450 degrees F (232 C).
- Measure almond milk in a large liquid measuring cup and add lemon juice. Let curdle 5 minutes. Then whisk in pumpkin puree.
- Mix flour(s), 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 small pieces remain and it looks like wet sand. Work quickly so the butter doesn’t get too warm.
- Add chopped sage and mix once more.
- Using a wooden spoon, stir gently while pouring in the almond-pumpkin mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be a little sticky, not too much.
- 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.
- 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 (as original recipe is written // adjust if altering batch size).
- 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. These 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. Let remaining biscuits cool completely before storing them in an airtight container or bag. Will keep for up to a few days, though best when fresh.
My Cozy Autumn Baking Adventure: Pumpkin Sage Biscuits
Autumn has always been my favorite time of year. The crisp air, the vibrant colors of the leaves, and the comforting aroma of spices baking in the oven... it all just feels so right. This year, I decided to embrace the season fully by diving headfirst into some autumn baking. And what better way to celebrate the season than with a batch of homemade pumpkin sage biscuits? I've always been a fan of biscuits, that fluffy, buttery goodness that seems to disappear too quickly. But this year, I wanted something with a bit more autumnal flair, something that captured the essence of the season's warm and earthy flavors.
The recipe I used was relatively simple, perfect for a busy weeknight. The combination of pumpkin puree and fresh sage is simply divine; it's the perfect balance of sweet and savory. The biscuits themselves were incredibly easy to make – a one-bowl wonder, as the recipe promised! The most challenging part was resisting the urge to eat them all straight out of the oven. I managed to save a few for the next day, which, thankfully, were just as delicious reheated. The subtle sweetness of the pumpkin complemented the slightly peppery sage beautifully, making each bite a little piece of autumn heaven. I served mine with a pat of vegan butter and a drizzle of maple syrup; the perfect accompaniment to the warm, fluffy biscuits. The recipe was flexible too. I experimented with the spices, adding a touch more cinnamon and nutmeg to intensify the warm autumnal notes. Next time I might try adding some pecans or cranberries for added texture and flavor. This recipe has already become a staple in my autumn baking repertoire.
Baking has always been a source of comfort for me. It's a way to de-stress, to create something beautiful and delicious, and to share a little piece of myself with others. There’s nothing quite like the feeling of sharing warm, homemade biscuits with loved ones, especially during the cozy autumn months. I can picture this recipe becoming a holiday tradition – perfect for Thanksgiving, Christmas morning, or any chilly evening gathering. And there is something therapeutic about the process, too: the rhythmic mixing, the satisfying feel of kneading the dough, and the wonderful aroma that fills the kitchen are all so calming. It really brings me joy to experiment with new recipes and flavors. But this one? This one has taken a special place in my heart. Its ease, its deliciousness, and the warmth it brings, make it a recipe I’ll cherish and bake again and again.
Beyond the culinary aspect, there's a deeper connection I feel with this recipe. It represents the essence of home, warmth, and comfort. There's a satisfying simplicity to the process. You start with simple ingredients, and through a few gentle steps, you create something magical. It feels like a little slice of home, no matter where you are. Even on a chilly autumn evening, when the leaves are falling, this simple act of baking can bring such joy. That is the beauty of home cooking – the ability to create a space of warmth and comfort through the simplest of meals.
The beauty of baking isn't just about the delicious result; it's about the journey. It's about the process of gathering ingredients, measuring, mixing, and creating something from scratch. It's about the anticipation, the aroma that fills your kitchen, and the satisfaction of sharing your creation with loved ones. Baking, to me, is a metaphor for life: It teaches patience, precision, and the importance of nurturing the ingredients to achieve perfection. This isn't just about baking; it's about creating memories, embracing the season, and finding joy in the simplest things. And as the leaves continue to fall, and the air grows colder, I will surely continue to find solace in the warm, comforting embrace of my pumpkin sage biscuits.
So, I encourage you to try this recipe. Embrace the simplicity, the cozy flavors, and the joy of creating something delicious from scratch. Whether you're an experienced baker or a novice, these pumpkin sage biscuits are a wonderful way to celebrate the fall season. And if you do make them, let me know! I’d love to hear how they turn out. Happy baking!
