Food recipes
Fluffy Vegan Pumpkin Biscuits
Fluffy Vegan Pumpkin Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table sugars, brown spices, cinnamon, ground spices,...
Fluffy Vegan Pumpkin Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
margarine, regular, 80% fat, composite, stick, without salt
pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
sweetener, syrup, agave
Directions:
Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, brown sugar, and spices.
Blend in the margarine using a pastry blender.
In a medium bowl, combine the pumpkin, coconut milk, and agave nectar.
Pour the wet ingredients into the dry ingredients and stir until the mixture holds together.
Knead lightly on a floured surface and roll out to 1 thickness.
Using a 2 biscuit butter, cut the dough into circles.
Re-roll the scraps and cut out biscuits until you have used all of the dough.
Place on the prepared baking sheet.
Bake 12-14 minutes or until golden brown.
Serve warm.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
margarine, regular, 80% fat, composite, stick, without salt
pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
sweetener, syrup, agave
Directions:
Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, brown sugar, and spices.
Blend in the margarine using a pastry blender.
In a medium bowl, combine the pumpkin, coconut milk, and agave nectar.
Pour the wet ingredients into the dry ingredients and stir until the mixture holds together.
Knead lightly on a floured surface and roll out to 1 thickness.
Using a 2 biscuit butter, cut the dough into circles.
Re-roll the scraps and cut out biscuits until you have used all of the dough.
Place on the prepared baking sheet.
Bake 12-14 minutes or until golden brown.
Serve warm.