½cupof butternut squash puree (roast a squash then blend it up- refrigerate to cool it)
2cupsof unbleached white flour
2 ½teaspoonsof baking powder
½teaspoonof baking soda
6Tablespoonsof non dairy butter, chilled (and a little melted butter for brushing the tops)
1 ½teaspoonsof chopped sage and about 20 small whole leaves for garnish
¾cupof non dairy milk (use something on the thicker side like almond) mixed with 1 tablespoon apple cider vinegar
Preheat your oven to 400° Mix all your dry ingredients (flour, baking powder, baking soda, sugar, and salt) Then add in 6 tablespoon butter and combine with pastry cutter. Put in freezer for 10 minutes
Add wet ingredients to the dry and stir in with a wooden spoon until the wet it fully incorporated. Don’t over work it. You don’t want the butter to melt.
Get some flour and dust a work surface. Roll out the dough all at once or in batches and use an upside down glass to cut uniform biscuits. Place a sage leaf on each biscuit and brush with a little melted butter.
Bake at 400° for 12-15 minutes
Try sweet potato or pumpkin puree if you don't want to cut up a butternut squash.