Savory Pumpkin Sage and Rosemary Biscuits
Fluffy, golden biscuits with cozy fall flavors from pumpkin, fresh sage, and rosemary. Perfect for pairing with soups, holiday dinners, or just with a swipe of dairy-free butter.
Ingredients
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp sugar (optional, just to balance)
- 1/2 tsp ground black pepper
- 1 tsp garlic powder (optional but recommended)
- 1/2 cup cold dairy-free butter
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup unsweetened dairy-free milk (soy, oat, or rice milk work well)
- 1 Tbsp apple cider vinegar or lemon juice
- 1 Tbsp fresh sage, finely chopped
- 2 tsp fresh rosemary, finely chopped
Instructions
- 1Mix dry ingredients
Preheat to 425F (220C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, pepper, and garlic powder. Stir in sage and rosemary.
- 2Cut in the butter
Add the cold dairy-free butter. Use a pastry cutter or fingers to cut in until the mixture looks like coarse crumbs.
- 3Form the dough
In a small bowl, whisk together pumpkin puree, dairy-free milk, and vinegar. Pour into the dry mix. Gently fold until just combined.
- 4Shape and bake
Turn dough onto a lightly floured surface. Pat into a 1-inch thick round. Cut into rounds using a biscuit cutter or glass. Place on the baking sheet. Optionally brush tops with melted dairy-free butter and press 1-2 small sage leaves on top of each biscuit.
- 5Bake and serve
Bake for 12-15 minutes, until golden on top.
