Vegan Pumpkin Buttermilk Biscuits

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Nutritional Info
  • Servings Per Recipe: 9
  • 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

View full nutritional breakdown of Vegan Pumpkin Buttermilk Biscuits calories by ingredient
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Low fat and the pumpkin adds moisture, color and fiber. :) Low fat and the pumpkin adds moisture, color and fiber. :)
Number of Servings: 9


    1/2 c. (80g) All Purpose flour
    1/2 c. plus 2 tbs. (100g) ww pastry flour
    1 tsp. baking powder
    1/8 tsp. baking soda
    3 oz. unsweetened Almond Breeze
    1/2 tbs. apple cider vinegar
    1/4 c. pumpkin puree
    1/2 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.

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