Side Dish

Vegan Pumpkin Buttermilk Biscuits is for Side Dish.

Vegan Pumpkin Buttermilk Biscuits takes several minutes to prepare.

Vegan Pumpkin Buttermilk Biscuits takes several minutes to cook.

Vegan Pumpkin Buttermilk Biscuits makes 9 servings.

The ingredients for Vegan Pumpkin Buttermilk Biscuits are:

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

Here is how you make Vegan Pumpkin Buttermilk Biscuits:

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: 9Recipe submitted by SparkPeople user LEONALIONESS.

The nutritional information for Vegan Pumpkin Buttermilk Biscuits is:

• 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

The dietary needs meet for Vegan Pumpkin Buttermilk Biscuits is Vegan