Vegan Pumpkin + Sage Biscuits with Cranberry Butter
Savory. Vegan. Sultry. Comfort.
Ingredients:
¾ Cup Nut Milk, unsweetened
1 Tbsp Fresh Lemon Juice
¼ Cup Pumpkin Puree
2 ¼ Cup All Purpose Flour
1 Tbsp Baking Powder
½ tsp Baking Soda
¾ tsp Salt
½ tsp Ground Cinnamon
¼ tsp Ground Nutmeg
4 Tbsp Coconut Oil or non-dairy unsalted butter, cold
3 Tbsp Fresh Sage, chopped
¼ Cup Non-dairy butter ( I used Earth Balance), softened
1-2 Tbsp Canned Cranberry, whole berries
1 tsp Maple Syrup or Agave (optional)
Directions:
1. Preheat oven to 450° and line a baking sheet with parchment paper or a silicon mat.
2. Mix together the nut milk and lemon juice in a small bowl, set aside and let curdle for about 5 minutes, then mix in the pumpkin puree until smooth.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Cut in the cold coconut oil or butter until mixture is coarse. Add the chopped sage and mix well.
4. Using a wooden spoon, gradually stir in the liquids into the flour mixture, about ¼ cup at a time. Mix until just combined. Turn dough onto a lightly floured surface and, using flour on your hands, gently knead a few times.
5. For dough into a 1-inch thick disc and use a round biscuit cutter to slice dough into 2 or 3 inch rounds (depending on size preference). Arrange biscuits on baking sheet so they are barely touching and brush with melted non-dairy butter. Press your thumb slightly into the center of the biscuit to help them raise uniformly. Bake 14-17 minutes or until golden brown.
6. While baking, beat the softened non-dairy butter with the cranberry and sweetener until smooth. Store in fridge to harden.
* Serve biscuits warm with butter on the side.