DifficultyBeginner

Though these are called pumpkin biscuits they can be made with any cooked hard squash. In fact, the first time I made them I made them with leftover baked squash that I needed to use up. They are not a sweet biscuit but rather a savory biscuit perfect for breakfast, brunch or to accompany a roast chicken or special occasion turkey dinner.

Yields12 Servings
Prep Time20 minsCook Time18 minsTotal Time38 mins

 2 ½ tsp baking powder(aluminum and corn free)
 ½ tsp baking soda
 ½ tsp sea salt
 2 tsp coconut sugar
 8 tbsp refined coconut oil or grass fed butter
 ¾ cup pureéd squash or pumpkin
 ¼ -1/2 cup non dairy milk
 1 tsp apple cider vinegar
 2 tbsp chopped fresh rosemary, sage or thyme (optional)

1

Sift flour and rest of the dry ingredients over a medium bowl. Cut the coconut oil/ butter into the dry ingredients with your fingers or with a pastry cutter until the oil/butter is the size of large peas. Stir in the chopped herbs if using.

2

Place the flour and oil mixture in the refrigerator or freezer for about 20 minutes. Preheat oven to 450 F (425 F convection) and line a baking sheet with parchment. Whisk the pumpkin/squash and 1/4 cup of the milk and the cider vinegar until smooth. Make a well in the centre of the dry ingredients and gradually pour into the wet ingredients while you stir dough with a fork. If the dough is still dry add the rest of the milk. Stir just until a soft dough is formed.

3

Use a 1/4 cup dry measuring cup to scoop out the dough and drop onto lined baking sheet. Bake in the centre of the oven for 15-18 minutes or until biscuits are a nice golden brown. Make sure to check the bottom of the biscuits to see that they are nicely browned which ensures they are not undercooked in the middle.

Ingredients

 2 ½ tsp baking powder(aluminum and corn free)
 ½ tsp baking soda
 ½ tsp sea salt
 2 tsp coconut sugar
 8 tbsp refined coconut oil or grass fed butter
 ¾ cup pureéd squash or pumpkin
 ¼ -1/2 cup non dairy milk
 1 tsp apple cider vinegar
 2 tbsp chopped fresh rosemary, sage or thyme (optional)

Directions

1

Sift flour and rest of the dry ingredients over a medium bowl. Cut the coconut oil/ butter into the dry ingredients with your fingers or with a pastry cutter until the oil/butter is the size of large peas. Stir in the chopped herbs if using.

2

Place the flour and oil mixture in the refrigerator or freezer for about 20 minutes. Preheat oven to 450 F (425 F convection) and line a baking sheet with parchment. Whisk the pumpkin/squash and 1/4 cup of the milk and the cider vinegar until smooth. Make a well in the centre of the dry ingredients and gradually pour into the wet ingredients while you stir dough with a fork. If the dough is still dry add the rest of the milk. Stir just until a soft dough is formed.

3

Use a 1/4 cup dry measuring cup to scoop out the dough and drop onto lined baking sheet. Bake in the centre of the oven for 15-18 minutes or until biscuits are a nice golden brown. Make sure to check the bottom of the biscuits to see that they are nicely browned which ensures they are not undercooked in the middle.

Pumpkin Drop Biscuits (Vegan)