Friday, December 2, 2011

Vegan Savory Pumpkin Biscuits

2 cups All-Purpose Flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon all spice
2 Tablespoons Italian Seasoning

3/4 cup canned pumpkin
1/2 cup soy milk (or any non-dairy milk)
3 Tablespoon Olive Oil (or any oil you have)
1 Tablespoon pure maple syrup

**extra 1/4 cup of olive oil for brushing**


pre heat oven to 350 F

Mix all the dry ingredients together in a bowl and set aside. Then mix all the wet ingredients. Gradually add and mix the dry ingredients into the wets until fully incorporated.

Kneed the dough on a floured surface for about 5 minutes. 

Roll the dough out into a 1/4 inch thick square shape, brush with olive oil, and fold the two sides of the square inward. Roll the dough out again, brush it with olive oil and fold. 

picture borrowed from recipe pieces

The roll it out until 1/2 inch thick, using a biscuit cutter or a circle cutter of your choice of size, cut out the biscuits. Lay them on a sheet tray lined with parchment paper, brush the top of the biscuits, and bake for about 15 minutes until golden brown.

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