I am really enjoying fall. I love squash of all sorts and have been enjoying cooking all sorts of squash dishes. Since no one in the family but me seems to like it I have been eating a lot of it! I finished the squash casserole I recently made in a weekend- all by myself! Hey, no shame in that!
Perhaps it is a result of a Middle Eastern and Italian background where big family gatherings were always centered around food... and lots of it!
I decided to try pumpkin biscuits. They just sounded good to me. I browsed the web, found a bunch of recipes and what I came up with was really a mix of a bunch of different recipes, but to be sure, I will give credit to this one for most of my inspiration.
2 cups all purpose flour plus some for dusting
1 1/2 tbsp raw turbinado sugar
2 1/2 tsp baking powder
5 tbsp cold vegan butter, cut into cubes
1/2 tsp cayenne pepper
1/2 tsp sea salt
1 cup pumpkin puree
1/4 cup non dairy milk (I used So Delicious Unsweetened)
2 tbsp molasses
1 tbsp agave nectar
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
In a large bowl mix the flour, sugar and baking powder, salt and cayenne pepper. Add the vegan butter and use a pasty cutter or fork to incorporate the butter. The mixture should be the consistency of rough crumbs. Set aside.
In another bowl mix the pumpkin, non dairy milk, molasses and agave nectar. Slowly add to the dry ingredients mixing until a dough forms.
Dust a cutting board with flour and roll the dough to a one inch thickness. Using a biscuit cutter or other round mold cut the biscuits out and place on the parchment lined baking sheet. Place in the oven for about 15 minutes. They should be golden brown.
Remove and cool on the baking sheet slightly before serving.
Note- I served these with a roasted jalapeño "butter".
Note: The dough was quite wet. Just use enough flour to keep it from sticking to your board.