Vegan Pumpkin Buttermilk Biscuits
- Number of Servings: 9
Ingredients
1/2 c. (80g) All Purpose flour1/2 c. plus 2 tbs. (100g) ww pastry flour1 tsp. baking powder1/8 tsp. baking soda3 oz. unsweetened Almond Breeze1/2 tbs. apple cider vinegar1/4 c. pumpkin puree1/2 tsp sea salt
Put ACV into purex/glass measuring cup. Add almond milk. Set aside to curdle.
Mix dry well.
Add pumpkin to ACV/milk mix. Whisk well.
Make a well in the dry ingredients and add most of the wet ingredients. Stir. If too dry, add more/ the rest of the liquid. Dough should be a more wet/sticky dough than, say, cookie dough but not so wet as to be sloppy.
Dust a cutting board/silicon mat with flour. Flatten dough to about 1/2 inch thickness and cut biscuits. Continue flattening and cutting until all dough is used. The last biscuit you'll probably have to form by hand. Place biscuits on an ungreased cookie sheet so the edges are touching.
Bake at 350 until lightly browned, about 10-15 min.
Number of Servings: 9
Recipe submitted by SparkPeople user LEONALIONESS.
Mix dry well.
Add pumpkin to ACV/milk mix. Whisk well.
Make a well in the dry ingredients and add most of the wet ingredients. Stir. If too dry, add more/ the rest of the liquid. Dough should be a more wet/sticky dough than, say, cookie dough but not so wet as to be sloppy.
Dust a cutting board/silicon mat with flour. Flatten dough to about 1/2 inch thickness and cut biscuits. Continue flattening and cutting until all dough is used. The last biscuit you'll probably have to form by hand. Place biscuits on an ungreased cookie sheet so the edges are touching.
Bake at 350 until lightly browned, about 10-15 min.
Number of Servings: 9
Recipe submitted by SparkPeople user LEONALIONESS.
Nutritional Info Amount Per Serving
- Calories: 56.8
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 7.2 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.5 g
- Protein: 1.6 g
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